A perfect speedy dinner or working-from-home lunch that comes together in 15 minutes and packs in lots of plant points. A simple dressing makes the salad sing, lentils add plenty of protein and keep you full for longer and sesame croutons add lovely texture and crunch.
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
red onion 1 (sliced)
cucumber 1 (sliced)
bell pepper 1 (sliced)
tinned lentils 1 (drained)
pistachios 2 tbsp (chopped)
white bread 2 (torn)
dried oregano 1 tsp
sesame seeds ½ tbsp
olive oil 3 tbsp
red wine vinegar 1 tbsp
mixed leaf salad to serve
feta 100 g (crumbled)
Method
Prep the ingredients
Peel and thinly slice the red onion. Thinly slice the cucumber. Deseed and thinly slice the pepper. Drain the lentils. Roughly chop the pistachios.
Make the croutons
Tear the bread into bite-size pieces. Heat a frying pan over a medium heat and toast the torn bread until golden brown, with a dash of oil.
Transfer the pan from the heat and sprinkle over the oregano and sesame seeds.
Make the dressing
In a small bowl combine the olive oil and red wine vinegar, stir to combine. Season to taste with salt and pepper.
Plate up the salad
Use ½ of the dressing to dress the lentils, pour the rest over your finished salad.
Layer up the salad - start with the salad leaves, top with the bell pepper, cucumber, red onions, lentils, crumble over the feta and finish with the croutons and chopped pistachios. Tuck in and enjoy!
