Veggie vermicelli
Rustle up this veggie vermicelli with garlic and chilli dressing in just 15 minutes. It's perfect for busy days when you want something quick and healthy
Balsamic feta & mint puy lentils
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- ½ small bunch of mintfinely chopped, plus extra leaves to serve
- 55g fetacut into cubes
- 200g frozen peas
- 200g cooked puy lentils
- 200g radishesfinely sliced
Nutrition: Per serving
- kcal448low
- fat20g
- saturates6g
- carbs37g
- sugars10g
- fibre15ghigh
- protein24g
- salt0.8g
Method
step 1
Whisk 1 tbsp of the olive oil with 1 tbsp of the balsamic vinegar and half the chopped mint. Stir in the feta, then set aside.
step 2
Put the kettle on to boil. Tip the peas into a large heatproof bowl, pour over enough boiling water to defrost them, then drain and return to the bowl. Put the lentils in a fine mesh sieve, pour over some boiling water to warm them, then drain and tip into the bowl with the peas.
step 3
Add the radishes and toss together with the remaining oil, vinegar and mint. Divide between bowls and top with the marinated feta. Grind over some black pepper, if you like.
