I know that Summer's over, but I'm still enjoying salads. I'm eating a lot of comfort food too. Comforting bowls of soup, stew and chilli, which are great, but sometimes all I want is a salad.
On days when I'm at home and working flat out trying to get all my housework done and catching up online, I want something a bit special for lunch like this puy lentil, beet and mozzarella salad.
Some of my friends on Facebook will be laughing at that, as I admitted to having a squeezy Heinz tomato cup-a-soup for lunch yesterday. Hardly inspiring, but wonderfully quick and low in calories.
My cup-a-soup may not have been inspiring, but this salad was. A mixture of salad leaves and slices of crunchy cucumber topped with roasted red pepper, tangy pickled baby beets, creamy puy lentils, fresh milky mozzarella topped with a drizzle of balsamic syrup. Just wonderful.
For convenience I used jarred red peppers and ready to eat puy lentils. My favourites are Cooks & Co Roasted Red Peppers and Merchant Gourmet Puy Lentils. In my opinion these are store cupboard essentials and are really handy for throwing together a quick meal.
Are you still enjoying salads or have you put them aside for more hearty dishes?
Puy Lentil, Beet and Mozzarella Salad
A hearty and colourful salad for a satisfying lunch.
- 50g mixed salad leaves
- 50g ready to eat puy lentils
- ½ roasted red pepper
- a few slices cucumber
- 5 pickled baby beets
- ½ ball fresh mozzarella
- a drizzle of balsamic glaze
1. Slice the red pepper and mozzarella.2. Layer up your salad in a bowl. First the salad leaves, then the cucumber, mozzarella and pepper. Sprinkle over the lentils, then top baby beets.3. Drizzle with balsamic glaze. 4. Enjoy!
Yield: Serves 1