We have your new, go-to summer salad! Loaded with protein-rich lentils, crunchy veg and bold Mediterranean flavours, this fresh twist on a classic dish pairs perfectly with the sunshine at summer BBQs and picnics, or easily meal-prep to enjoy for some light lunches.
Ingredients
225 g (1 1/3 cups) dried lentils (see below how to cook)
300 g (2 cups) cherry tomatoes – halved
1 cucumber – chopped
100g (½ cup) pitted olives of choice – sliced
1 medium red onion – thinly sliced
100g (½ cup) crumbled light Greek feta cheese
3 tbsp red wine vinegar
4 tbsp extra-virgin olive oil
Salt and pepper
Preparation
The lentils:
– Wash the lentils well before cooking them.
– Bring the lentils to a boil in a saucepan with twice the amount of water and a pinch of salt. Simmer for about 30 minutes until soft (or follow instructions on the package).
– Drain off excess water from the lentils and let them cool down.
The salad:
– In a large bowl, combine the cooked lentils, tomatoes, cucumber, olives, red onion and feta cheese.
– Add the vinegar, olive oil, salt and pepper, and gently stir to combine everything.
– Serve immediately or cover and refrigerate for up to 3 days.
Why this is good for you?
Lentils are rich in fibre, and a diet high in fibre is associated with a decreased risk of breast cancer.
Studies suggest that a diet rich in fruits and vegetables could help reduce the risk of breast cancer. Our recipe contains tomatoes, cucumber, olives and onions, which all contribute to your 5-a-day.
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Dining and Cooking