Lentil, feta and tomato salad
Tossed together in just 5 minutes, enjoy this protein-rich salad as a midweek work lunch or served as a side to grilled chicken or fish for a heartier meal.
Lentils, canned, rinsed, drained
2 400g can, brown variety
400 g, baby variety, halved
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Reduced fat feta cheese
99% fat-free French dressing
¼ cup(s), (60ml)
- Place lentils, tomatoes and parsley in a bowl. Crumble over feta, then drizzle with dressing and toss to combine. Season with salt and pepper.
TO REFRIGERATE: Store salad in a reusable container for up to 6 hours.