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Lentil, spinach & tomato salad
Lentil, spinach & tomato salad
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Ingredients:
  • 2 x 400g cans brown lentils, rinsed, drained
  • 4 ripe tomatoes, coarsely chopped
  • 80g baby spinach leaves
  • 100g flat beans, topped, cut into 2cm lengths diagonally
  • 2 carrots, peeled, coarsely chopped
  • 2 Lebanese cucumbers, coarsely chopped
  • 125.00 ml chopped fresh continental parsley
  • 21.00 gm fresh lemon juice
  • 20.00 ml balsamic vinegar
  • 18.20 gm extra virgin olive oil
  • 1 garlic clove, crushed
  • Sliced crusty bread, to serve
Instructions:
  • Combine the lentils, tomato, spinach, beans, carrot, cucumber, and parsley in a large bowl, gently mixing until well combined.
  • Whisk lemon juice, vinegar, oil, and garlic in a small bowl using a balloon whisk. Season with pepper.
  • Pour the dressing over the salad and mix until fully coated. Portion the salad into individual bowls. Accompany with a side of crusty bread.

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