WARM MUSHROOM, LENTIL & GOAT'S CHEESE SALAD

Warm mushroom, lentil & goat's cheese salad image

A superhealthy salad that makes a satisfying autumn lunch

Provided by Mary Cadogan

Time 20m

Number Of Ingredients 9

Previous Next

Ingredients

3 tbsp olive oil
250g chestnut mushroom , sliced
2 tbsp red wine vinegar
2 tsp Dijon mustard
2 red peppers , finely chopped
half a red onion , finely chopped
400g can lentil , drained and rinsed
2-3 Little Gem lettuces , leaves separated
100g goat's cheese , crumbled

Steps:

Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.
Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat's cheese and serve.

Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Protein 10 grams protein, Sodium 1.31 milligram of sodium