Lentil & Feta Salad

Name: Lentil & Feta Salad
Prep time: 12 min
Total time: 12 min
Yield: 2 servings
Ingredients: 2 tins, drained (400g) Lentils; crumbled (70g) Feta Cheese; 1/2 cucumber, diced (120g) Cucumber; 2 tomatoes, diced (150g) Tomatoes; 1 1/2 tbsp (20g) Olive Oil; a large handful (15g) Parsley

Recipes · Lunch · Recipe, Typed Supps

A tin of lentils, dressed while still at room temperature, which is when they take on flavour.

Allergens and patterns

Contains milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

2 tins, drained (400g) Lentils — Fibre, iron and plant protein, and they hold their shape in a salad where beans go floury.
crumbled (70g) Feta Cheese — The salt that lifts the whole bowl, and calcium.
1/2 cucumber, diced (120g) Cucumber — Crunch and water.
2 tomatoes, diced (150g) Tomatoes — Their juice becomes half the dressing.
1 1/2 tbsp (20g) Olive Oil — Lentils drink oil. Dress them generously or the salad tastes dry.
a large handful (15g) Parsley — Used as a salad leaf rather than a garnish — that quantity carries real vitamin K and C.

Nutrition per serving

Calories: 386 kcal
Protein: 21.9g
Carbohydrate: 27.1g
of which sugars: 4g
Fat: 18.3g
of which saturated: 6.3g
Fibre: 10g
Sodium: 410.9mg

Method

Rinse and drain the lentils well.
Toss everything together with the oil, a squeeze of lemon and plenty of salt.
Leave it fifteen minutes before eating. It is better on day two.