LENTIL SALAD WITH MOZZARELLA AND CURLY ENDIVE

  Time: 15 minutes
  Difficulty: easy
  Serves: 4

  INGREDIENTS

• 200 g potatoes, peeled and cut into wedges or chunks

• 200 g curly leaf endive, cut into bite sized pieces or wild rocket

• 500 g canned lentils, drained and rinsed in cool water

• 200 g fresh mozzarella, cut into cubes

• 3-4 spring onions, thinly sliced

• extra virgin olive oil, to taste

• balsamic vinegar, to taste

• salt and pepper

METHOD

Cook the potatoes in salted boiling water for 10 minutes or until they are just tender; drain and let cool.

Arrange the endive, lentils, mozzarella and spring onions in a bowl; when the potatoes are cool enough to handle, dice and add to the rest of the ingredients in the bowl.

Season with with salt, pepper, extra virgin olive oil and balsamic vinegar to taste.