Lentil, Roasted Pepper and Feta Salad with Walnuts

Make lentil, roasted pepper and feta salad with walnuts, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.)
80 g Roasted red peppers from a jar, drained
30 g Feta
15 g Walnuts (Six halves, broken up. Walnuts are 690 kcal per 100 g, so this is a line to weigh.)
40 g Rocket
30 g Red onion
5 g Olive oil
A tablespoon Red wine vinegar
A pinch Ground cumin
A handful, chopped Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Slice the onion thinly and leave it in the vinegar with a pinch of salt for ten minutes, until it softens and turns pink.
2. Whisk the oil and cumin into the onion and vinegar.
3. Slice the peppers into strips and toss them with the lentils and the dressing.
4. Fold in the rocket and parsley, crumble the feta over and finish with the walnuts.

Contains milk, tree nuts and sulphites.
Jarred peppers in brine often list sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/lentil-roast-pepper-feta-walnut-salad

AI-generated images illustrating the recipe.

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