Rhubarb & strawberry meringue pots
A tasty, light and fluffy low-fat treat
Lentil, walnut & apple salad with blue cheese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g Puy lentil
- 1l chicken stockor water
- 1 celeryheart, finely chopped
- 1 Granny Smithpeeled, cored and finely sliced
- 2 shallotsfinely sliced
- 25g walnuttoasted and chopped
- 2 tbsp flat-leaf parsleyfinely chopped
- a few handfuls mixed leaf salad
- 1 tbsp strong blue cheesecrumbled (we used Roquefort)
For the vinaigrette
- 2 tbsp extra-virgin olive oilor walnut oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clovecrushed
Nutrition: per serving
- kcal349low
- fat13g
- saturates3g
- carbs33g
- sugars5g
- fibre11g
- protein25g
- salt1glow
Method
step 1
Put the lentils and stock or water in a large saucepan and bring to the boil. Reduce the heat and simmer for 20-25 mins, or until al dente. Drain and pour into a bowl. Add the celery, apple, shallots, walnuts, parsley and salad leaves, then mix together well.
step 2
To make the vinaigrette, put all the ingredients in a small glass jar with a lid. Season and shake well. Keep the lid on until ready to serve. Pour the dressing over the salad, toss well, then scatter over the blue cheese.
