- Serves2
- CourseLunch
- Prepare20 mins
- Cook-
- Total time20 mins
Ingredients
- 250g red cabbage, any core removed
- 1 clove/s garlic, finely grated
- 1 unwaxed lemon, zest and juice
- ½ orange, juice
- 2 tsp clear honey
- 2 tbsp extra virgin olive oil
- 250g pouch cooked Puy lentils
- 330g pouch Fresh Beetroot, quartered into wedges
- 25g pack flat leaf parsley, leaves only
Method
Thinly slice the red cabbage by hand, in a food processor or using a mandoline. Season lightly with salt and set aside for 10 minutes.
In a large, separate bowl, combine the garlic, lemon zest and juice, orange juice, honey and oil. Season and stir to make a dressing. Add the puy lentils and stir well to coat all the grains.
Add the beetroot, parsley leaves and salted red cabbage to the lentils, then toss well and serve immediately.
Cook’s tip
Use 125g raw Puy lentils, cooked following pack instructions, if you have them. You can dress the lentils while still warm, and they will soak in the flavours of the dressing as they cool.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,679kJ/ 401kcals |
---|---|
Fat | 14g |
Saturated Fat | 2.2g |
Carbohydrates | 43g |
Sugars | 19g |
Fibre | 15g |
Protein | 19g |
Salt | 0.5g |