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

   Weigh and prepare all ingredients for Lentil Feta Salad Bowl: 800 g Lentils, cooked, 140 g Feta, 480 g Tomato, 400 g Cucumber, 240 g Spinach, 20 g Olive Oil, 40 g Lemon Juice. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water.

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.

6. 06

   Use the finished weight to divide the recipe into 4 equal servings where practical; this keeps the portion size aligned with the nutrition calculation.