Lentil, cucumber and olive salad
17 Sep 2016
Prep Time
10 minutes
Total Time
10 minutes
Background
This lentil, cucumber and olive salad is really easy to create as it can be made using ready cooked or tinned lentils. If you don't have any, just cook a cup of green or brown lentils for 15 minutes (with a bay leaf and a garlic clove put in the cooking water), drain and cool before continuing with the recipe.
Serve it with toasted pita bread or wholesome rolls. Perfect for parties, picnics and lunch-boxes too!
Ingredients
- 2 Tbsp extra-virgin olive oil
- 3 Tbsps sherry vinegar
- 2 tsp whole-grain mustard
- 1 clove of garlic, minced
- 1 tin cooked lentils, drained
- ½ cucumber
- 1 handful pitted black olives, sliced
- 1 handful fresh mint, roughly chopped
- 50g feta cheese
Instructions
- Mix the oil, vinegar, mustard and garlic. Season, taste and adjust to your liking.
- Cut the cucumber in half (lengthwise) and scoop out the soft flesh. Cut the rest into bite-sized chunks.
- Mix the lentils, cucumber, olives and mint in a large bowl. Pour over the dressing. Taste and season with salt and pepper to your liking.
- Crumble the feta on top just before serving.
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Categories
- Meal Type: - Everyday - Leftovers - Lunch - Quick & Easy - Supper
- Cuisines: - Greek
- Occasions: - Barbecue
- Ingredients: - Lentils
- Health and Diet: - Combination - Diabetic - Gluten Free - Healthy - Low Carb - Low Cholestrol - Vegetarian
- Skill Levels: - Easy
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