Feta & clementine lunch bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 red onionhalved and thinly sliced
- 1 lemonzested and juiced
- 2 clementines1 zested, flesh sliced
- 2 garlic cloveschopped
- 400g can green lentilsdrained
- 1 tbsp balsamic vinegar
- 1 ½ tbsp rapeseed oil
- 1 red pepperquartered and sliced
- 60g fetacrumbled
- small handful mintchopped
- 4 walnut halveschopped
Nutrition: per serving
- kcal357low
- fat19g
- saturates5g
- carbs29g
- sugars17g
- fibre8g
- protein13g
- salt0.7g
Method
step 1
Mix the onion with the lemon juice, lemon and clementine zest and garlic.
step 2
Tip the lentils into two bowls or lunchboxes and drizzle over the balsamic and 1 tbsp oil. Heat the remaining oil in a large non-stick wok, add the pepper and stir-fry for 3 mins. Tip in half the onion and cook until tender. Pile on top of the lentils, then mix the clementines, remaining onions, feta, mint and walnut pieces.
