Easy Lentil Salad
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 45 g Butterhead lettuce
- 45 g Spinach
- 30 g Rocket (arugula)
- 1 Carrot (grated)
- 8 Cherry tomatoes (quartered)
- 0.5 Cucumber (diced)
- 5 g Fresh parsley
- 5 g Fresh coriander (cilantro)
- 1 Lemon ((juice only))
- 3 tablespoons Olive oil
- 1 pinch Fine sea salt and ground black pepper
- 1 tbsp Dijon mustard
- 1 Red onion (small; diced)
- 3 Cooked beetroot (diced)
- 10 Olives (halved)
- 30 g Feta (crumbled)
- 1 Yellow bell pepper (diced)
- 1 Avocado (diced)
- 265 g Green lentils ((drained weight))
Method
- Combine 3 tbsp Olive oil, juice of 1 Lemon, 1 tbsp Dijon mustard and 1 pinch Sea salt and black pepper to make the dressing.
- Build the salad with 45 g Butterhead lettuce, 30 g Rocket (arugula), 45 g Spinach, 1 Red onion, 1 Carrot, 0.5 Cucumber, 8 Cherry tomatoes, 3 Cooked beetroot, 1 Avocado, 1 Yellow bell pepper and 10 Olives.
- Add 265 g Green lentils, dressing, 5 g Fresh coriander (cilantro) and 5 g Fresh parsley. Mix well.
- Serve topped with 30 g Feta (crumbled).