Recipe IngredientsSee below
Toss 450g mixed wild mushrooms, sliced, with 1/4 cup olive oil, 2 cloves garlic, crushed, and 1/4 tsp salt. Roast on a large baking tray at 230°C for 20 minutes or until crisp. Toss 340g lentils, cooked, with mushrooms, 1 cup parsley, 2/3small red onion, very thinly sliced, and cup balsamic-vinegar dressing. Serve topped with 5mm-thick slices of blue cheese.
EACH SERVING About 1 340kJ, 12g protein, 20g carbohydrate, 23g fat (6g saturated), 7g fibre, 725mg sodium.