Ideal for alfresco dining – this recipe is prep’d and cooked outdoors ☀️🌲🥗
Prep | 5 mins
Cook | 15 mins
Serves | 4
Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | plant-based | vegan | 20 minute meal
INGREDIENTS
Warm BBQ salad:
⁃ 1x 400g tin of cooked lentils, drained
⁃ 1x head of gem lettuce, leaves rough-chopped
⁃ 40g green beans, topped and tailed
for the BBQ:
⁃ 1tbsp extra virgin olive oil
⁃ 3 pack of mixed peppers, thinly-sliced
⁃ 1x onion, thickly-sliced
⁃ 100g vegan halloumi, cut into approx inch thick squares
Tangy tomato dressing:
⁃ 2tbsp ketchup
⁃ 50ml apple juice
⁃ 1tbsp apple cider vinegar
⁃ 1tbsp maple syrup
⁃ 1tsp Dijon mustard
METHOD
⁃ Preheat your BBQ. Meanwhile prep all grill items, toss in the oil, add to a vegetable basket on the BBQ and grill for 10-15 minutes until softened with some char. Toss a few times for an even cook
⁃ Meanwhile, add the green beans to a pan of salted boiling water on the BBQ hob and cook for 3 mins or until tender with some bite. Drain and steam dry above the pan. Alternatively, cook in the veg basket on the BBQ (10 mins max)
⁃ While you wait, whisk the dressing ingredients in a small bowl and set aside
⁃ When the vegetables are ready, build the salad. Add the lentils to a shallow serving dish and top with the grilled vegetables. Scatter over with chopped lettuce and drizzle with dressing. I hope you enjoy and let me know if you make it 👍
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