Lentil & tomato salad

2 of 5-a-day fibre good 4 you good for you iron low fat pulses storecupboard summer veggie

Ingredients

250g dried Puy or green lentil , rinsed

juice ½ lime and juice ½ lemon

1 tbsp white wine or cider vinegar

1 red onion , thinly sliced into rings

2 tbsp extra-virgin olive oil

1 tsp ground cumin

1 small garlic clove , crushed

2 tbsp mango chutney

handful coriander , roughly chopped

250g cherry vine tomato , halved

85g baby spinach , washed and thoroughly dried

Method

Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.

Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings – after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.