Sunday, December 11, 2016

Lentil tabouli with crisp garlic bread

Lentil tabouli with crisp garlic bread
Energy
1312kJ
Fat saturated
2.00g
Fat Total
10.00g
Carbohydrate sugars
5.00g
Carbohydrate Total
29.00g
Dietary Fibre
-
Protein
20.00g
Cholesterol
-
Sodium
540.75mg

All nutrition values are per serve.

  1. Step 1

    Place water, lentils, 2 garlic cloves, berries and salt in saucepan, cover, bring to boil over high heat. Reduce heat to medium and simmer, covered, for 35 minutes or until lentils are tender.

  2. Step 2

    Meanwhile, use a fork to whisk lemon juice, extra virgin olive oil and Tabasco in bowl. Season with salt and pepper. Set aside.

  3. Step 3

    Cut tomatoes into 1cm pieces and roughly chop parsley leaves. Place in bowl. Drain lentils and transfer to a medium bowl. Discard garlic cloves and berries. Set aside for 20 minutes to cool.

  4. Step 4

    Meanwhile, preheat grill to high. Cook prosciutto for 2 minutes each side or until crisp. When cool, break into large pieces.

  5. Step 5

    Crush remaining garlic and combine with oil in bowl. Place bread under preheated grill for 1 minute. Remove and brush untoasted side with oil mixture. Grill, brushed-side up, for a further 1 minute or until light golden. Set aside. Add lentils and prosciutto to tomato mixture, and toss gently. Drizzle with lemon dressing. Season with salt and pepper. Break bread into pieces, toss through salad. Serve immediately with lemon wedges.

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