This salad is packed with flavours and nutrients and if you keep a jar of roasted peppers in the cupboard, this is extremely quick and easy to rustle up. Pair it with goat's cheese or creamy taleggio for a more indulgent treat.
- Rinse the lentils in a sieve under the tap. Put them in a saucepan and cover with water. Bring to the boil, turn the heat down and simmer for 20-25 minutes.
- Drain the lentils. Dress with the olive oil, balsamic vinegar and a pinch of salt.
- Cut the peppers into thin ribbons and add to the lentils. Mix well. Scatter the rocket leaves over the lentils and serve.
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