Name: Greek Salad Lentil Bowl
Prep time: 10 min
Total time: 10 min
Ingredients: 1 x 250g (9 oz) Punch Cooked Puy Lentils; Small Handful Fresh Oregano, finely chopped; 1/2 Cucumber, chopped; 1/2 Red Onion, chopped; Large Handful Black Olives, drained and chopped; Large Handful Cherry Tomatoes, chopped; 120g (4 oz) Feta; Extra Virgin Olive Oil; Sea Salt; Freshly Ground Black Pepper; Squeeze Fresh Lemon Juice

Description

This Greek Salad-inspired Lentil Bowl is really easy to make and keeps well as a make-ahead lunch box option.

Ingredients

Scale

1 x 250g (9 oz) Punch Cooked Puy Lentils
Small Handful Fresh Oregano, finely chopped
1/2 Cucumber, chopped
1/2 Red Onion, chopped
Large Handful Black Olives, drained and chopped
Large Handful Cherry Tomatoes, chopped
120g (4 oz) Feta
Extra Virgin Olive Oil
Sea Salt
Freshly Ground Black Pepper
Squeeze Fresh Lemon Juice

Instructions

Tip the lentils into a large bowl, along with the chopped oregano, cucumber, onion and tomato.
Crumble over the feta, and drizzle over a good glug of extra virgin olive oil.
Season with sea salt (be sparing as feta is quite salty) and freshly ground black pepper.
Stir to combine, and season to taste with fresh lemon juice, and some more salt and pepper if needed. If you’re storing this in the fridge, if possible, serve at room temperature.