Jars of olives and cans of lentils are so useful to have in the cupboard, ready for lunch. Add peppers and rocket, which last for ages in the fridge, and lunch is ready! The blitzed olives and lemon make this a flavour-packed lunch.
Makes: 1 lunch
Prep: 5 minutes
Handful of rocket
1/3 red pepper, cut into pieces
50g cooked Puy or Beluga lentils
1 spring onion, sliced
25g purple olives, pitted
1 tsp rapeseed or olive oil
I make a variation of this salad most weeks. To mix it up a little, add whatever veggies you have in the fridge – radishes, sugar snaps, cherry tomatoes and grated carrot will all go well in this. You could also add soft or crumbly cheese.