Eat Well for Less: Family Feasts on a Budget by Jo Scarratt-Jones

Author:Jo Scarratt-Jones
Language: eng
Format: epub
Publisher: Ebury

This is a really substantial salad that doesn’t need anything to go with it – with the added benefit that if there are any leftovers, you can quickly turn the salad into a great soup!

SERVES 4

2 courgettes, cut into small chunks

2 red peppers, deseeded and cut into small chunks

2 red onions, cut into small wedges

1 tbsp rapeseed oil

200g salad cheese or feta cheese, cut into small cubes

400g tin green lentils in water, drained and rinsed

60g (drained weight) pitted green olives, drained and roughly chopped

2 tbsp roughly chopped basil

freshly ground black pepper, to taste

1 Preheat the oven to 200°C/180°C fan/Gas 6.

2 Put the courgettes, red peppers and red onions into a large roasting tray, drizzle over the rapeseed oil and season with plenty of black pepper, then toss to combine, spreading the veg out evenly in the tray.

3 Roast in the oven for 25 minutes until the veg are slightly charred around the edges and tender.

4 Meanwhile, put the cheese, lentils, olives and basil into a large serving bowl.

5 When the roast veg are ready, tip them into the bowl and toss gently to mix.

6 Serve immediately or leave to cool, then store in an airtight container in the fridge until needed. This salad will keep in the fridge for up to 3 days.

Tip

If you have a portion left over, you can turn it into a soup. Simply blitz the leftover salad in a blender with 200g tinned tomatoes and 75–100ml of water, then tip into a saucepan and heat gently until simmering. Serve hot with some crusty bread.

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