This is my latest lunch creation for you guys – a simple lentil and feta salad which packs FIVE of your recommended 5-7 servings of fruits and vegetables per day in it!
Recipe (Serves 4)
- 1/4 tsp sumac
- Juice of 1/2 lemon
- 8 cherry/baby tomatoes
- 1/2 cucumber
- 1 400g tin of pre-cooked lentils
- 1 red bell pepper, de-seeded and sliced into lengthways strips
- 1 cup of broccoli florets, washed
- 3 handfuls of washed spinach leaves
- 100g of feta cheese, broken up into pieces
- Pre-heat the oven to 180C (non-fan oven). Line a baking tray with tin foil greased with a little olive oil. When the oven is ready, lay the pepper strips and broccoli out on the tray and roast them for about 20-25 minutes until slightly charred at the edges.
- While the broccoli and peppers are roasting, get a large mixing bowl, and add the spinach leaves.
- Drain and rinse the lentils, and tip them into the bowl.
- Slice the cucumber into coins, then halve the coins, and quarter them. Add them to the bowl.
- Slice the cherry tomatoes in half and pop them in too.
- When the broccoli and peppers are done, allow to cool for 10 minutes, then add them to the salad too.
- Toss everything up in the bowl, and then add the lemon juice and sumac, and toss again.
- Finally, add the feta cheese pieces and toss again.
- Serve as is, or add servings of the salad into Tupperwares/lunchboxes and store in the fridge for 3-4 days before consuming.
Enjoy guys! Tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x