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)

Ingredients

• 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

Method

1. 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.
2. While the broccoli and peppers are roasting, get a large mixing bowl, and add the spinach leaves.
3. Drain and rinse the lentils, and tip them into the bowl.
4. Slice the cucumber into coins, then halve the coins, and quarter them. Add them to the bowl.
5. Slice the cherry tomatoes in half and pop them in too.
6. When the broccoli and peppers are done, allow to cool for 10 minutes, then add them to the salad too.
7. Toss everything up in the bowl, and then add the lemon juice and sumac, and toss again.
8. Finally, add the feta cheese pieces and toss again.
9. 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