Photo: Anna Pelzer
Roasted tomato, avocado & lentil salad
8 ingredients
10 min + 30 min
Serves 2
openrecipes
Bring out the flavour of late summer tomatoes by roasting them for a healthy, good-value main meal salad
Estimated Nutrition (whole recipe, rough)
630
Calories
21g
Protein
46g
Fat
42g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tomatoes , halved
- olive oil
- 100g Puy lentils
- 1 garlic clove , crushed
- 1 shallot , finely chopped
- 1 tbsp red wine vinegar
- 1 small avocado , peeled and sliced
- 100g feta cheese , crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes