*This recipe is gluten-free according to industry standards
Ingredients
- ready-cooked puy lentils 250g pouch
- red wine vinegar 2 tbsp
- olive oil 2 tbsp
- Dijon mustard ½ tsp
- red onion ½, finely chopped
- celery 2 sticks, diced
- cucumber ¼, diced
- avocado ½, diced
- feta 100g, crumbled
- basil a handful, shredded
- sunflower seeds 1 tbsp
Method
-
Step 1
Heat the lentils following pack instructions then tip into a bowl and cool a little. Whisk the vinegar, oil and mustard together, then season. Add to the lentils and toss. Add the onion, celery, cucumber, avocado, feta and basil, and gently toss. Sprinkle with the sunflower seeds and serve.
Nutritional Information
- Kcals 558
- Fat 34.6g
- Saturates 10.8g
- Carbs 31.5g
- Sugars 4.9g
- Fibre 11.9g
- Protein 24.4g
- Salt 2.7g