Warm mushroom and lentil salad
A warm salad with earthy mushrooms, spicy rocket and green lentils. By adding warm elements to your salad it’s easier to eat in the colder months of the year. This dish would also be perfect with calvo nero (cook a little longer) or spinach (cook less)
ingredients
serves 1
100g dried green lentils (270g cooked)
175g chestnut mushrooms
1 tablespoon olive oil
50g rocket
1/2 small red onion
75g feta cheese
Dressing
3 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon Dijon mustard
method
prep time: 30 mins
Cook the lentils according to the packet instructions, drain and set aside.
While the lentils are cooking slice the mushrooms, add to a pan with 1 tablespoon of olive oil and sauté over a gentle heat.
When the mushrooms are lightly brown add the rocket until wilted.
Add the green lentils, season with salt and pepper and add the red onion.
To make the dressing add all the ingredients to a jam jar and shake well.
Pour the dressing over the mushroom and lentils and stir together.
Add to a bowl and sprinkle over the feta cheese.
the health boost tip
Lentils are so underused - but such a great addition to a salad for their fibre and protein content. They also contain B vitamin, magnesium and iron. Mushrooms are also a healthy option - packed with B vitamins and fibre.
