Herby lentil salad

Author: Jenny de Montalk - BA, GDipJourn, Editor

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Time to make:

Ingredients

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400g can no-added-salt brown lentils, drained
½ red onion, finely chopped
2 red capsicums, cored and chopped
1 Lebanese cucumber, chopped
1 avocado, chopped
125g mixed cherry tomatoes, halved
1 cup of mixed fresh herbs, roughly chopped, eg parsley, mint, basil, oregano, reserving some for garnish
100g feta
¾ cup toasted almonds, roughly chopped
4 small grainy rolls, to serve

Dressing

1 tablespoon extra-virgin olive oil
1 tablespoon lemon or lime juice
1 teaspoon Dijon mustard
2 teaspoons honey
1 red chilli, finely chopped (optional)

Instructions

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1 In a small jar with a lid place dressing ingredients and shake well to combine and emulsify.

2 In a large bowl place lentils, vegies and fresh herbs. Give a gentle stir to combine. Pour over dressing, tossing to coat. Crumble over feta and sprinkle with almonds.

3 Divide among 4 bowls, garnish with remaining herbs and serve with grainy rolls.

Nutrition Info (per serve)

Calories 595cal

Kilojoules 2500kJ

Protein 26g

Total fat 30g

–Saturated fat 6g

Carbohydrates 49g

–Sugars 14g

Dietary fibre 18g

Sodium 520mg

Calcium 265mg

Iron 5.9mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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