Lentil and Feta Salad

/ Rachel Eagleton, nutritionist/
adaenn

This is a great salad, high in protein, great for vegetarian or coeliac guests. 

INGREDIENTS

  • 1 cup Lentils du Puy or french green lentils

  • 1 tablespoons extra virgin olive oil

  • 1 tablespoons lemon juice

  • sea salt

  • freshly ground black pepper

  • ½ cup shredded flat-leaf parsley

  • ½ cup fresh mint leaves

  • ½ red onion, finely sliced

  • 1 Lebanese cucumber, sliced into four lengthways and diced

  • 100g feta cheese, crumbled

METHOD

  1. Place the lentils in a saucepan with 1½ cups water and bring to the boil. Reduce the heat and simmer for 15 to 20 minutes, or until tender. Strain and set aside.

  2. While the lentils are cooking, soak the red onions in the lemon juice – I find this reduces the bitter onion taste.

  3. After the onion has soaked for about 20 minutes, drain the lemon juice and whisk with olive oil, lemon juice, salt and pepper into a bowl.

  4. Add the lentils and onion and allow to cool.

  5. Add the parsley, mint and cucumber and stir gently to combine. Place in a serving dish and top with the crumbled feta.

  6. Fantastic on its own or with some lamb or sausages for the carnivores