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Warm Lentil Salad with Roast Vegetables and Mozzarella
FOOD5216Ingredients
45Minutes
660Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 cup green lentil (pre-cooked)
- 1 cup couscous
- 3 Tbsp. extra-virgin olive oil
- salt
- 1 1/2 cups vegetables (mixed roasted, aubergines, squash, courgettes, parsnips, carrots, sweet potato)
- 2 artichoke hearts (either whole or quartered, if canned better in water)
- 1/2 purple onion (thinly sliced with a mandolin)
- 2 fresh mozzarella (very, if you fin Burratta, it’s worth the purchase)
- 1/4 cup pomegranate seeds (fresh)
- 1 Tbsp. fresh coriander (roughly chopped)
- 2 Tbsp. roasted hazelnuts
- 1 Tbsp. sunflower seeds (roasted)
- 1/4 cup red wine vinegar
- 3/4 cup extra-virgin olive oil
- 1 tsp. Dijon mustard
- salt
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium610mg25% |
| Potassium490mg14% |
| Protein25g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber13g52% |
| Sugars2g |
| Vitamin A45% |
| Vitamin C10% |
| Calcium30% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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