Mediterranean Lentil Salad
A simple yet flavourful dish that is packed with summer vegetables. The lentils add a plant-based protein, and the feta adds a deliciously creamy contrast.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chantalorganics.co.nz.
Cooking tools:
- Microplane
- Roasting pan
- Oven
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Serving bowl
- Fine-mesh sieve
- Spoon
Ingredients
- 1 eggplant, chopped into 2cm chunks
- 1 zucchini, chopped into chunks
- 1 red capsicum, roughly chopped
- 1 red onion, sliced
- 250 g green beans, trimmed and cut into bitesized pieces
- 1/4 cup Chantal Organics Extra Virgin Olive Oil
- 1 lemon, zest and juice
- 2 tsp dijon mustard
- 1 × 400g can Chantal Organics Lentils, drained and rinsed
- 150 g feta, crumbled
- 1 handful fresh parsley chopped (for garnish)
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