Black lentil and red pepper salad with blitzed olives

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
1/2 lemon
1 tsp rapeseed or olive oil
Black pepper
 

1. Put the rocket in your lunch box or bowl. Add the pepper, lentils and onion and stir. Zest over the lemon.
2. Put the olives, lemon juice and rapeseed or olive oil in a blender and whizz until smooth.
3. Pour the olive dressing over the salad just before eating.

 
 
Fridge forage
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.