Lentil & Roasted Pepper Salad (Ready in 20 Minutes!)
Ingredients
- 2 peppers
- 1 × 400g tin lentils, drained
- 1 red onion, finely sliced
- 60 g feta, crumbled
- Handful of fresh parsley, chopped
- 60 g walnuts
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic
- 1 tsp honey
- ¼ salt
Instructions
- Roast peppers at 200°C (400°F) for 12–15 minutes until charred at the edges. Let this cool down before adding to your salad bowl.
- Air fry walnuts at 170°C (340°F) for 3–5 minutes until golden.
- Add all the dressing ingredients to a small jar, seal the lid and shake until beautifully emulsified — my favourite way to do it.
- In a large bowl add rocket, lentils, roasted peppers and onions, and parsley. Dress and toss.
- Top with feta and walnuts. Serve.