Courgette & mushroom bread
A great accompaniment to soups and salads or just served warm with a bit of butter
Lentil & red pepper salad with a soft egg
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 eggs
- 400g can green lentilsrinsed and drained
- 1 small red onionthinly sliced
- 1 red pepperfinely chopped
- 1 tbsp balsamic vinegar
- handful rocketleaves
- 1 tbsp olive oil
Nutrition: per serving
- kcal284
- fat13g
- saturates3g
- carbs25g
- sugars8g
- fibre9g
- protein17g
- salt1.49glow
Method
step 1
Boil the eggs for 6 mins, then quickly cool under cold running water and peel off the shells. Tip the lentils into a bowl with the onion, red pepper and balsamic vinegar. Mix well.
step 2
Put the salad onto a serving dish, then pile the rocket on top. Drizzle with the oil, then halve the eggs and sit them on top of the salad.
