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.
- 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.
- 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.
- 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.
- Step 4
Meanwhile, preheat grill to high. Cook prosciutto for 2 minutes each side or until crisp. When cool, break into large pieces.
- 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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