Sometimes I doubt whether a recipe is really post-worthy; some dishes seem so…… everyday. I had the same hesitation about this Lentil Feta Salad recipe. That is until I was on the phone to my sister yesterday:
we were sharing how hard it is to cook healthy food on those days where you are rushed or lack inspiration. I promised to email her some of my favourite go-to solutions. Afterwards I thought: why not post them? If it is one of my go-to recipes, why not share them?
I hereby present you with a humble, healthy and effortless recipe for Lentil Feta Salad.
Fry up a quick steak or stick some easy Mustard Chicken into the oven and within no time you have a nutritious week night dinner. By the way, this recipe is also great as a quick side for a bbq.
(based on the recipe from Bill Granger’s ‘Bill’s Open Kitchen’)
1 can of lentils (or cook dry du Puy lentils for 15-20 minutes)
3 tbsp olive oil
2 tbsp lemon juice
optional: 1/2 tsp ground cinnamon
optional: 1 tsp ground allspice (NL, DE: piment)
200g (7 oz) cherry tomatoes
1/2 red onion
15g (1/2 cup) flat-leaf parsley
about 12 mint leaves
100g (3 1/2 oz) feta
- Rinse and drain the lentils.
- Whisk oil, lemon and spices together.
- Strain the lentils and combine with the dressing. (If you cooked the lentils stir the dressing into the warm lentils)
- Slice the cucumber into four lengthways and then dice.
- Cut the tomatoes into halves.
- Slice the onion as thinly as possible.
- Roughly chop the parsley and mint.
- Gently combine all the prepared ingredients with the lentils.
- Spoon salad into a serving dish and sprinkle with crumbled feta cheese.
Tips & Variations
This is a very flexible salad you can
- leave out the tomatoes
- leave out mint
- replace lentils with chickpeas
- add diced red capsicum (NL, DE: paprika)
- Roast Mustard Chicken
- a bbq dinner