Lentil Salad

Mediterranean inspired salad with plenty of fibre for your digestion as well as taste bud loving flavours to keep you wanting this again and again

Print Recipe

Lentil Salad

Course

Lunch, Salad

Servings

Ingredients

• 250g cherry tomatoes halved or quartered
• 1 large cucumber cut into quarters then diced
• 1 onion red, finely diced
• 1/4 cup coriander finely chopped
• 1/4 cup parsley flat leaf, finely chopped
• 90g feta crumbled
• 2 handfuls rocket
• 1 can lentils or 1 cup dry lentils, if using dry, soak overnight (see step 1)

Dressing

• 2 tsp lemon zest
• 2 Tbsp lemon juice
• 1/3 cup olive oil
• 1 tsp mustard wholegrain

Course Lunch, Salad Servings Ingredients 250g cherry tomatoes halved or quartered 1 large cucumber cut into quarters then diced 1 onion red, finely diced 1/4 cup coriander finely chopped 1/4 cup parsley flat leaf, finely chopped 90g feta crumbled 2 handfuls rocket 1 can lentils or 1 cup dry lentils, if using dry, soak overnight (see step 1) Dressing 2 tsp lemon zest 2 Tbsp lemon juice 1/3 cup olive oil 1 tsp mustard wholegrain

Instructions

1. If using dry lentils, soak them in a bowl of water overnight, then simmer them in water on the stove for 20-25 minutes. Drain and allow them to cool before use. If using canned, rinse them under water first.
2. Place rocket in a large bowl. Add chopped tomatoes, cucumbers, onion, coriander, parsley, fetta and lentils to the rocket and gentle mix them through.
3. In a small bowl add the dressing ingredients and stir to combine, before drizzle over the salad with a quick stir to coat the salad in the dressing
4. Serve with wholemeal pita bread, marinated tofu or some grilled chicken