Looking for something?

Gluten Free Summer Vegetable Lentil Salad

For those long car journeys in the summer, a delicious dish with minimal mess and fuss is sure to keep back seat passengers going.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 250 g cherry tomatoes
  • black pepper
  • 2 tbsp olive oil plus extra for drizzling
  • 200 g ready to eat green lentils
  • 10 grams Knorr Vegetable Stock Cube
  • 250 g halloumi
  • 1 garlic clove, crushed
  • 4 handfuls of rocket
  • juice of 1/2 lemon
  • 1 tbsp pumpkin seeds
  • 1 courgette, peeled into ribbons
  • 4 kilner jars

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

19.0g

Energy (kJ)

1478kJ

Energy (kcal)

355kcal

Carbohydrate incl. fibre (g)

17.5g

Carbohydrate excl. fibre (g)

11.8g

Sugar (g)

5.5g

Fibre (g)

5.7g

Fat (g)

24.1g

Saturated fat (g)

11.5g

Unsaturated fat (g)

6.1g

Monounsaturated fat (g)

5.1g

Polyunsaturated fat (g)

1.0g

Trans fat (g)

0.0g

Cholesterol (mg)

32mg

Sodium (mg)

1188mg

Salt (g)

2.97g

Vitamin A (IU)

787IU

Vitamin C (mg)

21.4mg

Calcium (mg)

41mg

Iron (mg)

2.25mg

Potassium (mg)

495mg

Total

76.1g

5912kJ

1419kcal

69.8g

47.2g

22.1g

22.6g

96.5g

46.1g

24.4g

20.3g

4.0g

0.0g

128mg

4753mg

11.88g

3148IU

85.5mg

163mg

8.99mg

1980mg


  • 1 Add the lentils to a saucepan with 600ml of water. Bring to the boil then add the Knorr Vegetable Stock Cube. Leave to simmer uncovered on a high heat, stirring with a wooden spoon until the lentils are cooked and the water is almost completely absorbed. Rinse with cold water to cool quickly, then drain well.
  • 2 Preheat oven to 160°C fan, Gas mark 4. Chop the cherry tomatoes in half and place in an ovenproof dish. Sprinkle over pepper and drizzle with olive oil, then cook in the oven for 10 minutes.
  • 3 Place a griddle pan on a high heat. Slice the halloumi into 0.5cm thick slices and griddle until a little charred and soft. Break up into smaller pieces.
  • 4 Mix the lentils, tomatoes and halloumi with the olive oil, garlic and lemon juice and add salt and pepper if necessary. Assemble the salad in four kilner jars and top with the pumpkin seeds, rocket and courgette ribbons.
  • 5 When ready to eat, stir the courgette and seeds into the lentils to coat in the dressing and enjoy.