Lentil Feta Salad Bowl

What you need

Ingredients

Measured for 4 servings.

• 800 gLentils, cooked
• 140 gFeta
• 480 gTomato
• 400 gCucumber
• 240 gSpinach
• 20 gOlive Oil
• 40 gLemon Juice

Make it

Method

1. 01

   Drain the cooked lentils thoroughly, dice the tomato and cucumber, wash and dry the spinach, and crumble the feta before mixing the cold salad.

2. 02

   Drain or dry all components well before mixing; a good lentil salad should be moist from dressing, not from excess cooking or vegetable water.

3. 03

   Whisk olive oil and lemon juice together, then toss with the cooked lentils while they are cool or just lukewarm so the dressing is absorbed evenly.

4. 04

   Fold in tomato, cucumber and spinach gently, then crumble the feta over the salad last so it remains in distinct pieces.

5. 05

   Divide into 4 equal bowls. Chill up to 20 minutes if desired, but serve before the vegetables lose their crisp texture.