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Vegetarian salad with lentils, roasted nectarines and flaxseed

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Serves two :

  • Preparation time: 10 minutes

Ingredients :

  • – 140 g green lentils (dry weight)
  • – 2 yellow nectarines
  • – 1 avocado
  • – 2 handfuls of rocket
  • – 1 handful of cherry tomatoes
  • – Radishes
  • – Approximately 80 g feta (or buffalo mozzarella)
  • – 2 tbsp flaxseed
  • – Salt and pepper
  • – Fresh basil

For the vinaigrette :

  • – 1 tsp mustard
  • – 1 tsp honey
  • – 5 tbsp hazelnut oil

Preparation :

  • Place the lentils in a large saucepan and cover with three times the volume of cold, unsalted water.
  • Bring to the boil and cover. Cook for 20 to 25 minutes. Stir regularly to ensure that the lentils are evenly cooked.
  • Once cooked, drain and allow to cool completely.
  • Meanwhile, prepare the fruit and vegetables. Halve the nectarines and then roast cut-side down in an oven at 200°C, in a frying pan over a high heat or on a barbecue for 5 to 7 minutes.
  • Cut up the avocado, cherry tomatoes, radishes and feta. Mix together and then add the cooled lentils and rocket.
  • Season with salt and pepper, and then make the vinaigrette: mix the mustard and honey, and then add the oil while stirring.
  • Add the vinaigrette to the salad, some chopped basil and finish with the ground flaxseed.