Warm Pepper, Lentil & White Bean salad With Goats Cheese
Stolen From Gousto
Ingredients
- 15 ml Balsamic Vinegar
- 250 g cherry tomatoes
- 400 g tin green lentils drained and rinsed
- 400 g tin cannellini beans drained and rinsed
- 1 lemon
- 10 g parsley
- 15 g garlic paste roasted if you can get it
- 50 g rocket
- 1 shallot
- 75 g goats cheese
- 1 sweet pointed pepper
- 1 yellow pepper
- olive oil
Instructions
- Heat large, wide-based, pan and add a drizzle of olive oil on a medium-high heat
- peel and chop the shallot then add to the pan with a pinch of salt and cook for 2-3 minutes
- cut the red pepper into rings and yellow pepper into strips and deseed both of them
- drain and rinse the beans and lentils
- Add peppers to the pan and cook for 2 minutes
- add garlic paste to the pan and cook until it becomes fragrant (normally less than 1 minute)
- Add the beans and lentil to the pan and stir
- combine juice of half the lemon with the balsamic vinegar and 1tbsp of olive oil. season with salt and pepper and stir
- chop the parsley
- serve the bean and pepper salad over a bed of rocket (or soft salad greens). Crumble up the goats cheese and sprinkle over the salad with the parsley.
Notes
Can be served on it’s own as a main (maybe with crusty bread) or as a side dish (I prefer having some salmon with it).
If you don’t like goats cheese either leave it out or can substitute with some fried/grilled halloumi