Feta & clementine lunch bowl
Meals
Match interesting feta with green lentils, sweet clementines and crunchy peppers in this vivid stuffed lunch. It's low-calorie and plentiful in L-ascorbic acid and fiber
Cooking Ingredients
1 red onion, divided and daintily cut
1 lemon, zested and squeezed
2 clementines, 1 zested, tissue cut
2 garlic cloves, cleaved
400g can green lentils, depleted
1 tbsp balsamic vinegar
1 ½ tbsp rapeseed oil
1 red pepper, quartered and cut
60g feta, disintegrated
little modest bunch mint, hacked
4 pecan parts, slashed
Cooking Direction
Stage 1
Blend the onion in with the lemon juice, lemon and clementine zing and garlic.
Stage 2
Tip the lentils into two dishes or lunchboxes and sprinkle over the balsamic and 1 tbsp oil. Heat the excess oil in an enormous non-stick wok, add the pepper and pan fried food for 3 mins. Tip in a portion of the onion and cook until delicate. Heap on top of the lentils, then, at that point, blend the clementines, remaining onions, feta, mint and pecan pieces.