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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Mediterranean potato salad
Mediterranean potato salad
A star rating of 4.3 out of 5.25 ratings

Swap a mayonnaise base for cherry tomatoes, olives, roasted red peppers and fresh Italian herbs in this low-fat salad

  • 1 tray Mediterranean roasting vegetables
  • 1 pouch puy lentils
  • 120g log goat's cheese
  • 3 sheets filo pastry

Nutrition: per serving

  • kcal613
  • fat19g
  • saturates11g
  • carbs69g
  • sugars8g
  • fibre14g
  • protein33g
  • salt2.7g
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Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Put a glug of oil in a frying pan with the veg. Fry for 8-10 mins until softened. Add the lentils and cook for another 2 mins. Season well. Spoon into a medium pie dish with 1 tbsp water,then nestle in slices of the goat’s cheese. Top with scrunched up ruffles of the pastry sheets, brush with olive oil and bake for 15-20 mins until golden brown.

Recipe from Good Food magazine, October 2016

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.2 out of 5.7 ratings

katiedepear

Although easy to make I found it very bland. I also added garlic and a little chilli flakes but sadly the dish didn’t do it for me.

jefferypzPPLl5zk

What is a "tray of Mediterranean roasting vegetables"? Can you spell out what vegetables? Veggies are not sold that way in my area. Thanks!

wpsychs

My local supermarket's tray includes a mix of peppers, red onion, courgette, tomatoes, oil, garlic and basil

Athene74

I made this a while back just for two and it went down well. Hoping to double the recipe and make it again this week. Hopefully ALDI sell Puy lentils

dave6376 avatar

dave6376

What on earth is a "glug" of oil? Somebody has been watching too much Jamie Oliver

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