In summer, just like everyone else, we eat lots of salads. This is a simple lentil salad that is a twist on tabbouli. I had planned to make that but inexplicably I was out of burghul. It's funny that because burghul and polenta and cous cous seem to be strange items that either multiply or vanish from my pantry -in this case it was vanish.
Anyway this recipe uses, herbs, tomato and spring onions just like tabbouli but tinned brown lentils instead of burghul (cracked wheat) which made it super quick as I didn't need to waste time waiting for the burgul to soak. The addition of lentils makes it a good option for adding extra fibre to the diet, also a good thing as we start the New Year with all the usual resolutions for healthy eating.
We had ours with fish done on the bbq but this would be nice with grilled chicken or a nice lamb chop as well.
Summer Lentil Salad
1 tin brown lentils, drained and rinsed
8 cherry tomatoes quartered (you could easily dice a whole tomato)
3 spring onions sliced
1/4 cup of baby spinach leaves, shredded
100g feta crumbled
juice of 1/4 lemon
salt and pepper
Combine all ingredients in a bowl and chill till ready to serve. Serves 4.