Lentil, medjool and feta salad

Lentils are the future and part of my job is to persuade most of the planet to believe me, because most people associate them with folk who knit their own yoghurts and live in yurts without running water.

Lentils are so versatile, an inexpensive source of protein and they're more planet friendly than many other proteins. They have fibre, iron, folate and a raft of other vitamins and minerals and loads of fibre.

But forget all that for a mo. This salad is hugely tasty and fulfilling! So, put any outdated lentil preconceptions behind you and try this mouthwatering modern salad.
Serves: 1 • Prep time: 10 mins • Easy 
Ingredients
  • 125g of cooked puy lentils, I used Merchant Gourmet ones
  • half a small red onion thinly sliced
  • handful of baby plum tomatoes, halved
  • couple of tablespoons of edamame beans, blanched
  • 2-3 medjool dates – slice the flesh longways off the stone
  • 75g feta cheese
  • 1 tablespoon of extra virgin olive oil
  • splash of white balsamic vinegar
  • squeeze of fresh orange
  • sea salt
  • 3-4 fresh mint leaves
Instructions
Mix everything together except the mint and feta then break the feta into bitesize pieces and scatter over the salad with the fresh mint.
Nutrition info
Calcium is well-known for its importance to bone and tooth health but did you also know it helps your nerves to pass signals to each other? Calcium floods into muscle cells when they contract, so if you have a calcium imbalance your muscles will play merry hell, giving you cramp or not allowing you to move and lift and carry as you should be able to.

Make the easy switch to being vegetarian with a veggie eatnaturally plan every week!

You ask people why they have deer heads on the wall and they say it's because they are such  beautiful animals.Well there you go, i think my mother is attractive but I just have photographs of her.
Vegetarian quotes
Share this recipe
Print Friendly and PDF
We use cookies to help us learn how visitors use our site. By continuing to use this site we assume that you accept our use of cookies. Read our Cookie Policy.