Antipasti Salad with Roasted Peppers, Lemon and Puy Lentils
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Antipasti Salad with Roasted Peppers, Lemon and Puy Lentils

As vibrant and healthy as it looks delicious and indulgent. This antipasti breakfast salad is packed full of heart healthy ingredients and nutrients t... Read more As vibrant and healthy as it looks delicious and indulgent. This antipasti breakfast salad is packed full of heart healthy ingredients and nutrients that support a healthy brain. As vibrant and healthy as it looks delicious and indulgent. This antipasti breakfast salad is packed full of heart healthy ingredients and nutrients that support a healthy brain.

Overview Ingredients Method
Prep time
15 mins
Cook time
10 mins
FREEZER FRIENDLY
No
SHELF LIFE
2 days
Why is this healthy?
Plant
points
High
protein
High
fibre
3+ fruits &
vegetables
Herbs &
spices
Diet
Pescatarian
Contains
Eggs, Fish View all Beans, Olive oil, Anchovies, Peppers, Tomato, Legumes, Puy lentils, Capers, Eggs, Lentils, Aubergine, Dill, Fish, Sesame, Lemon, Bell Peppers
Ingredients
Serves 2
Metric Imperial
2
30g
caperberries (jar)
Swaps: capers, green olives
160g
red pepper
Swaps: yellow pepper, tomatoes, cucumber, asparagus
sliced
160g
Swaps: cucumber
halved
50g
preserved lemon
sliced optional
160g
roasted peppers (jarred)
use the leftover brine as a vinegar in salad dressings
100 - 150g
baba ghanoush
Swaps: hummus
store bought can be used
3 - 4
anchovies in oil
individual fillets, oil drained
100 - 150g
puy lentils (cooked)
or brown lentils
10 - 20g
dill
finely sliced
2 tbsp
The Doctor's Kitchen
Why is this healthy?
Plant
points
High
protein
High
fibre
3+ fruits &
vegetables
Herbs &
spices

NUTRITION PER SERVING (Read more)

20g
Protein
473kcal
Calories
30g
Total Fat
31g
Carbs
11g
Sugars
14g
Fibre
187mg
Calcium
14%
 
5mg
Iron
28%
 
84mg
Magnesium
20%
 
924mg
Potassium
20%
 
1634mg
Sodium
71%
 
0mg
Vitamin B1
0%
0.6mcg
Vitamin B12
25%
 
1.4mcg
Vitamin D
7%
 
6.2mg
Vitamin E
41%
 
259mcg
Vitamin B9
65%
 
470mcg
Vitamin A
52%
 
201mg
Vitamin C
223%
 
2.9mg
Zinc
26%
 
38mcg
Vitamin K
32%
 
0.6mg
Copper
67%
 
0.5mg
Vitamin B2
38%
 
5.9mg
Vitamin B3
37%
 
0.7mg
Vitamin B6
41%
 
382mg
Phosphorus
31%
 
Protein: 20g; Calories: 473kcal; Total Fat: 30g; Carbs: 31g; Sugars: 11g; Fibre: 14g; Calcium: 187mg (14%); Iron: 5mg (28%); Magnesium: 84mg (20%); Potassium: 924mg (20%); Sodium: 1634mg (71%); Vitamin B1: 0mg (0%); Vitamin B12: 0.6mcg (25%); Vitamin D: 1.4mcg (7%); Vitamin E: 6.2mg (41%); Vitamin B9: 259mcg (65%); Vitamin A: 470mcg (52%); Vitamin C: 201mg (223%); Zinc: 2.9mg (26%); Vitamin K: 38mcg (32%); Copper: 0.6mg (67%); Vitamin B2: 0.5mg (38%); Vitamin B3: 5.9mg (37%); Vitamin B6: 0.7mg (41%); Phosphorus: 382mg (31%)
Show more
Why is this healthy?
Plant
points
High
protein
High
fibre
3+ fruits &
vegetables
Herbs &
spices
Diet
Pescatarian
Contains
Eggs, Fish View all Beans, Olive oil, Anchovies, Peppers, Tomato, Legumes, Puy lentils, Capers, Eggs, Lentils, Aubergine, Dill, Fish, Sesame, Lemon, Bell Peppers
Ingredients
Serves 2
Metric Imperial
2
30g
caperberries (jar)
Swaps: capers, green olives
160g
red pepper
Swaps: yellow pepper, tomatoes, cucumber, asparagus
sliced
160g
Swaps: cucumber
halved
50g
preserved lemon
sliced optional
160g
roasted peppers (jarred)
use the leftover brine as a vinegar in salad dressings
100 - 150g
baba ghanoush
Swaps: hummus
store bought can be used
3 - 4
anchovies in oil
individual fillets, oil drained
100 - 150g
puy lentils (cooked)
or brown lentils
10 - 20g
dill
finely sliced
2 tbsp
The Doctor's Kitchen

Ingredients

Serves 2
Metric Imperial
2
30g
caperberries (jar)
Swaps: capers, green olives
160g
red pepper
Swaps: yellow pepper, tomatoes, cucumber, asparagus
sliced
160g
Swaps: cucumber
halved
50g
preserved lemon
sliced optional
160g
roasted peppers (jarred)
use the leftover brine as a vinegar in salad dressings
100 - 150g
baba ghanoush
Swaps: hummus
store bought can be used
3 - 4
anchovies in oil
individual fillets, oil drained
100 - 150g
puy lentils (cooked)
or brown lentils
10 - 20g
dill
finely sliced
2 tbsp

Method

1

Gather your ingredients.

2

Boil the eggs in simmering water for 6 to 7 minutes. Remove from the pot and place in ice cold water to cool for 3 minutes and then peel.

3

Start arranging your breakfast salad on a large serving plate. Place the red peppers, cherry tomatoes and caperberries on a plate.

4

Add the preserved lemons and roasted peppers then smear the baba ganoush on the side, top with anchovies, lentils and halved eggs.

5

Garnish with plenty of fresh dill, season with pepper and drizzle with the oil.

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User comments (1)

Vanessa 9 months ago

Super quick, fresh and delicious. I had no roasted capsicum on hand so I threw on some Kalamata olives and it still tasted great

Recipe by Dr Rupy Aujla and in the categories: Bowl Food, Eggs, Legumes, Picnic Friendly, Savoury Breakfasts, Summer, Mental Wellbeing, Anti-Inflammatory, Heart Health, Brain Health, Menopause Health, Weight Management, Breakfast

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