Special Diet

Lentil, Mushroom and Peppadew Pepper Salad

cook 20 mins
  • 4 tablespoons olive oil
  • 300 g (10 oz) button mushrooms, halved or quartered
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 200 g (7 oz) mild Peppadew peppers, drained and roughly chopped
  • 6 spring onions, finely sliced
  • 1 x 400 g (13 oz) can green lentils, drained and rinsed
  • 3 little gem lettuces, leaves separated
  • 100 g (3 1/2 oz) goats’ cheese
  • black pepper
  • Heat 2 tablespoons of the oil in a nonstick frying pan. Add the mushrooms and fry over a high heat 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 Peppadew peppers, spring onion and lentils and mix well again.
  • Arrange the salad leaves over 4 plates. Spoon the lentil salad over the top, crumble over the goats’ cheese and serve sprinkled with freshly ground black pepper.
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