A superhealthy salad that makes a satisfying autumn lunch
Prep:15 mins
Serves 4
3 tbsp olive oil250g chestnut mushroom, sliced2 tbsp red wine vinegar2 tsp Dijon mustard2 red peppers, finely choppedhalf a red onion, finely chopped400g can lentil, drained and rinsed2-3 Little Gem lettuces, leaves separated100g goat’s cheese, crumbled
STEP 1Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms 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 peppers, onion and lentils and mix well again.STEP 2Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat’s cheese and serve.
