Black Lentil, Feta, Tomato and Coriander Salad
A perfect light lunch or a side dish to any meal.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 20 mins
250 g black lentils
3 Tbsp (45 ml) extra virgin olive oil
juice and zest of 1 lemon
1 clove garlic, crushed
200 g cherry tomatoes, halved
1 red onion, halved and sliced
200 g feta cheese, crumbled
salt and freshly ground black pepper, to taste
large handful of coriander, stalks removed or coriander micro greens
Pick over the lentils and rinse well under running water until the water runs clear. Cover with cold, unsalted water, bring to the boil and simmer for 20 minutes until tender.
Meanwhile, mix the olive oil, lemon zest and juice and the garlic together to make a dressing.
Drain the lentils and while still warm, toss with the dressing.
Set aside and allow to cool to room temperature.
Mix in the tomato, red onion and feta. Season to taste and garnish with coriander.