roasted peppers salad

Roasted peppers salad with puy lentils & feta

Lunch

Roasted peppers salad with puy lentils and feta cheese make a great side dish for a summer BBQ. Simply mix all ingredients together and its ready.

For my roasted pepper salad I used bell peppers and pre-cooked puy lentils. If you prefer a vegan option swap the feta for baked tofu or a vegan cheese.

Prep time: 15min  |  Cooking time: 30min  |  Serves: 4-6
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Ingredients

250g puy lentils (pre -cooked)

4 large bell peppers (mix colours)

1 large red onion

150g cherry tomatoes

50g physalis

50g feta cheese

2-3tbsp fresh parsley

1tsp cayenne pepper

1tsp smoked paprika

salt, pepper

1tbsp olive oil

Method

Pre-heat the oven to 200 ° C degrees.

Use large oven tray, place chopped bell peppers and red onion and mix them with olive oil, cayenne pepper, smoked paprika, salt and pepper. Roast for approx. 25-30 minutes.

In the large bowl mix chopped in half cherry tomatoes, physalis, crumbled feta cheese, chopped parsley and puy lentils.

Once the peppers are roasted and cooled add them to the remaining vegetables and cheese and mix all ingredients.

Leave the salad in the fridge for approx. 30 minutes to cool before serving.

 


Nutritional Estimates Per Serving

Calories: 180
Total fat: 7g
Total carbs: 23g
Fiber: 7g
Protein: 9g