LENTIL SALAD WITH MOZZARELLA AND CURLY ENDIVE
Time: 15 minutes
Difficulty: easy
Serves: 4
INGREDIENTS
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200 g potatoes, peeled and cut into wedges or chunks
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200 g curly leaf endive, cut into bite sized pieces or wild rocket
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500 g canned lentils, drained and rinsed in cool water
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200 g fresh mozzarella, cut into cubes
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3-4 spring onions, thinly sliced
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extra virgin olive oil, to taste
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balsamic vinegar, to taste
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salt and pepper