Lentils are a wonderful source of plant protein and fibre. They are low in calories and digest slowly, releasing their energy over a long period of time. Lentils were traditionally eaten all across Europe, they’re a super versatile vegetable as they work well in soups and warm dishes as well as cold in salads. This salad is great as an addition to a BBQ or can be eaten on its own as a filling lunch.
Method
- Ahead of time: bring the lentils to the boil, allow to simmer for 10 minutes.
- Replace the cooking water and bring back to a simmer and allow to cook until a few lentils start to float and they’re soft with still a little crunch.
- Drain and put away to cool.
- When you’re ready to eat, wash and prep your vegetables.
- Cut the cucumber straight down the middle and then again each half, and chop into bite size chunks.
- Cut the cherry tomatoes in half.
- Finely slice the red onion.
- Mix everything together in a large bowl, add the lentils and olives, mix again.
- Now, add the vinegar (about 2 Tbsp), olive oil, salt & pepper.
- Finally, crumble the feta cheese over the salad, and finish off by sprinkling the parsley over as you’re serving.
