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
250g puy lentils (pre -cooked)
4 large bell peppers (mix colours)
1 large red onion
150g cherry tomatoes
50g feta cheese
2-3tbsp fresh parsley
1tsp cayenne pepper
1tsp smoked paprika
1tbsp olive oil
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
Total fat: 7g
Total carbs: 23g