INGREDIENTS
| 110g/ 4oz | Puy Lentils, rinsed | |
| 300ml/ ½ pt | Vegetable stock | |
| 150g/ 5oz | Cooked beetroot, diced | |
| 50g/2oz | Sun blush semi dried tomatoes, roughly chopped | |
| 25g/1oz | Pitted black olives | |
| Sprinkling
2 x 15ml tbsp |
Ground sea salt and black pepper
Balsamic vinegar (best available) |
|
| 275g/10 oz
75g/3oz |
Leeks, halved lengthways and cut into even 2cm lengths
Romanesco or cauliflower florets |
METHOD
- Simmer the puy lentils with the stock for about 20 minutes or until tender. Drain and combine with the chopped beetroot, tomatoes and olives. Season and drizzle with the balsamic vinegar.
- Steam leeks and florets for 5 minutes or until just tender.
Carefully place onto lentil mixture and drizzle with more balsamic just before serving.
Nutritional Information: Approximate values per serving
Energy: 150 Kcal, Carbohydrate: 23g, Fat: 2g
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