Lentil salad with chargrilled mushrooms & asparagus
- 09.03.2017
- 489
For an easy, healthy, vegetarian dinner, try this light and lovely lentil salad.
Recipe «Lentil salad with chargrilled mushrooms & asparagus» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- Combine the lentils, onion, vinegar and sugar in a large bowl.
- 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.
- Add the asparagus, capsicum and parsley to the lentil mixture and toss to combine. Season with pepper.
- 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.