Quick lentil and feta salad

Quick lentil and feta salad with lentils, feta, cucumber, pepper and parsley: an uncomplicated, fresh recipe for speedy cooking and the lunchbox.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 350 kcal per serving
• Protein: 18 g
• Fat: 20 g
• Carbs: 22 g

Ingredients

• 1 tin of lentils
• 100 g feta cheese
• 1 cucumber
• 1 onion
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 pepper
• 1 bunch of parsley

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Tip the lentils into a sieve, rinse thoroughly and drain well.
2. Wash and deseed the cucumber and pepper and cut into small dice. Peel and finely chop the onion.
3. Wash the parsley, shake it dry and roughly chop. Crumble the feta into pieces.
4. Loosely mix the lentils, vegetables, onion and feta in a large bowl.
5. Whisk the olive oil with the apple cider vinegar, salt and pepper and pour over the salad. Mix everything gently.
6. Sprinkle with parsley and serve straight away. Kept well chilled, the salad also tastes good the next day.

Good to know

A salad like this is made for days when it has to be quick but should still taste like real food. Fresh, salty, crunchy – without much effort.

Swaps

Feta → goat's cheese (similar protein content, often a little stronger in flavour; in pregnancy, use one made from pasteurised milk); apple cider vinegar → lemon juice (also brings acidity and a little vitamin C); parsley → fresh mint (brings different plant compounds and freshness); olive oil → avocado oil (mild in flavour, with monounsaturated fatty acids)

Allergens

Contains milk (feta). Usually fine for children if the onion is used sparingly. In pregnancy, use feta made from pasteurised milk and keep the salad well chilled.