Lentil Salad with Salsa Verde

1 cup brown lentils, uncooked
2 bell peppers
2 spring onions
3 tablespoons crumbled feta cheese
3 tablespoons walnuts, chopped

Salsa Verde
2 cups fresh spinach leaves
3 tablespoons fresh parsley
1 tablespoon red balsamic vinegar
4 tablespoons olive oil
1 teaspoon mustard
1 garlic clove
salt and pepper to taste

Serves 2
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Cook the lentils in two cups of slightly salted water until tender, about 20 minutes. Drain and set aside.

Deseed and devein the bell peppers. Cut them into stripes. Toss in a few drops of olive oil until roughly coated and season with some salt. Place on a baking sheet, and roast in the oven until tender about 15 minutes. Turn them over halfway to provide even cooking. Set aside.

To make the salsa verde, whizz all ingredients in a blender until smooth. Season with salt and pepper to taste. Add a few tablespoons of the salsa verde to the lentils and toss. Add roasted peppers and thinly sliced spring onions. Sprinkle over the feta and chopped walnuts. Ready to eat!!
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