Grilled Romaine Salad with Lentil + Olive Salsa | IMPACT Magazine

Ingredients

• 2 large heads of romaine lettuce, cut into halves (4 pieces)
• 1 Tbsp. olive oil
• 1 400 mL can of lentils
• 1 medium-sized cucumber, chopped
• 1 cup cherry tomatoes, halved
• 1 Tbsp. white vinegar
• 1/2 tsp. sea salt
• 1/2 tsp. black pepper
• 1 cup olives finely chopped, black or green will work great, pitted
• 1/4 cup red onion, finely chopped
• 1/4 cup cherry tomatoes, finely chopped
• 1/4 cup fresh mint, finely chopped
• 2 Tbsp. capers optional
• 2 Tbsp. olive oil
• 2 Tbsp. white vinegar
• 1/4 cup vegan feta