I make this salad quite often at work as it is ready in an instant, full of flavour and vitality. Great for a lunch time boost which helps prevent those afternoon cravings for 'the not so good for you' snacks.
- Add the drained lentils to a bowl. Mix in the chopped vegetables and top with crumbled feta (or cottage cheese) and mint leaves.
- For the dressing, mix the balsamic with the olive oil and season with salt and pepper. Pour the dressing over the salad and toss gently.
- This salad keeps well in advance if you use feta. But if you use cottage cheese, just add it before you eat the salad.
Tips from the author
Like this salad? Join me and enjoy #saladsatwork! I'd love some feedback on what salads you make at work.