Lentil salad with chargrilled mushrooms & asparagus

Cooking Salads Lentil salad with chargrilled mushrooms & asparagus

For an easy, healthy, vegetarian dinner, try this light and lovely lentil salad.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine the lentils, onion, vinegar and sugar in a large bowl.
  2. Preheat a chargrill on high. Spray with olive oil spray to lightly grease. Cook the mushrooms on grill for 3 minutes each side or until lightly charred and tender. Transfer to a plate. Cook the asparagus on grill for 1-2 minutes each side or until lightly charred and tender crisp.
  3. Add the asparagus, capsicum and parsley to the lentil mixture and toss to combine. Season with pepper.
  4. Halve the mushrooms. Break the ricotta into coarse pieces. Divide the lentil mixture among serving bowls. Top with the mushroom. Drizzle over a little extra vinegar. Top with the ricotta. Season with pepper to serve.

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1 x 400g can brown lentils, rinsed, drained
1/2 small red onion, finely chopped
1 tbsp balsamic vinegar
Pinch of caster sugar
Olive oil spray
4 large flat mushrooms, trimmed
2 bunches asparagus, woody ends trimmed, halved crossways
1 large chargrilled red capsicum, cut into thin strips
1/2 cup fresh continental parsley leaves
125g low-fat fresh ricotta
Balsamic vinegar, extra, to serve

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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