Lentil salad

Preparation time

5 minutes

Serves

Recipe courtesy of

Rebecca Gawthorne, Accredited Practising Dietitian (APD)

1 cup parsley, roughly chopped

1 cup coriander, roughly chopped

8 cherry tomatoes, halved

1/2 red onion, finely diced

1 medium avocado, diced

3 tbsp pickles, finely diced

1/2 red capsicum, finely diced

400g (1 can) cooked brown lentils, drained and rinsed

100g feta, crumbled

juice of 1 large lemon

2 tbsp extra virgin olive oil

Place herbs, salad vegetables and lentils into a salad bowl. Toss to combine. Top with feta.
To make the dressing, whisk lemon juice and olive oil together in a small bowl. Pour over salad and enjoy.