Name: Warm lentil salad with feta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 1 small Red onion(s); 4 spray(s) Calorie controlled cooking spray; 1 clove(s) Garlic crushed; 1.5 tablespoons Vinegar, All Types (use balsamic); 40 g Feta Cheese crumbled; 12 individual Cherry Tomatoes halved; 50 g Rocket; 2 teaspoons Olive Oil

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Ingredients

Red onion(s)

1 small

Calorie controlled cooking spray

4 spray(s)

Garlic

1 clove(s), crushed

Vinegar, All Types

1½ tablespoons, (use balsamic)

Feta Cheese

40 g, crumbled

Cherry Tomatoes

12 individual, halved

Rocket

50 g

Olive Oil

2 teaspoons

Instructions

Finely dice ½ the onion and cut the other ½ into fine slices. Heat a small pan, spray with cooking spray and cook the diced onion for 2–3 mins until softened.
Add the garlic, puy lentils and 225ml cold water. Bring to the boil, cover and gently simmer for 15–20 mins until the lentils are tender. Drain any excess water.
Remove the lid, add ½ the balsamic vinegar and cook for a further 4–5 mins, stirring gently.
Remove from the heat and stir through the sliced onion, feta, tomatoes and basil. Season to taste with freshly ground black pepper.
To serve, mix in the rocket leaves, then toss with the olive oil and remaining vinegar and divide between 2 plates.

Warm lentil salad with feta

Ingredients

Instructions

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