healthy pumpkin lentil salad with feta, walnuts and sundried tomatoes. FODMAP, vegetarian and only 300 calories!
Ingredients
46 gm
Red lentils, raw
(46 g; (if you do not eat low FODMAP you can use; bit more)
100 gm
Green leaf lettuce
(100 g rocket)
300 ml cubes
Pumpkin
(300 g)
50 gm
Feta cheese
(50 g)
50 gm
Sun-dried tomatoes
20 gm
Walnuts
Instructions
Pre-heat the oven to 180 degrees Celsius. Divide the pumpkin cubes over a baking tray covered with baking paper. Flavour them with salt and pepper and bake them for about 20 minutes until they get crunchy.
Bring a pan with water to boil. Add the lentils with a bit of salt and boil them for about 10-15 minutes. Drain the lentils and leave them to drain.
Divide the lettuce over the plates. Put the pumpkin cubes on top and divide the lentils over it. Cut the sundried tomatoes into pieces and put them on the salad too. Finally, divide the feta and the walnuts over the salad.
