Summer is the time of the year when we may get a little bit lazy when it comes to cooking. After all, there are so many exciting activities to do outdoors: picnics, days at the beach, eating in the park, spending time on rooftops and gardens. During these warm summer months, we love summer salads. Especially those that are easy to make, with ingredients that scream summer, and that keep well in the fridge. They are also a great way to incorporate more pulses into our summer diets – just add some cooked lentils, beans or other grains. Our recipe today uses much loved Oliveology ingredients, like Kalamata olives with herbs, roasted red peppers, white balsamic vinegar and of course, organic lentils.
Serves 2
Ingredients
120g lentils
2 bay leaves
3 roasted red peppers
2 tomatoes
1 tub Kalamata olives with herbs
1 lemon, zest and 2 tbsp juice
1 orange, zest and 2 tbsp juice
1 tbsp white balsamic vinegar
2 tbsp olive oil
Process
Place the lentils in a medium-sized pot. Add the bay leaves and plenty of water. Bring to the boil and cook over medium-high heat until the lentils are tender but not mushy, around 20-30 minutes.
While the lentils are cooking prepare the rest of your ingredients.
Finely chop the roasted red peppers and tomatoes. Remove the pits from the olives and finely chop.
Drain the lentils and place them in a separate bowl. While the lentils are still hot, add the lemon and orange zest and juices, along with the balsamic vinegar and olive oil. Let them cool down.
Once cool, add the roasted red peppers, tomatoes and olives and toss everything together.
Serve cold or at room temperature with plenty of crusty bread.
Buy the products
| Image | Name | Price | Buy |
|---|---|---|---|
 | Organic Small Lentils | From: £3.50 | |
 | Roasted Red Peppers | £6.50 | |
 | Greek Bay Leaves | From: £4.00 | |
 | White Balsamic Vinegar with Honey | From: £7.50 | |
 | Kalamata Olives with Herbs | From: £6.00 | |
 | 22°C Organic Extra Virgin Olive Oil | £32.50 |
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