Puy lentil salad with artichoke, tomatoes & olives (with feta cheese)
Ingredients
- Bowl full of Baby spinach leaves
- 30g/cup of Black Puy lentils
- 15 black olives
- 5-6 artichoke hearts from jar
- handful of chopped plum tomatoes
- half a red onion sliced into rings
- 30g of feta cheese, crumbled (for veggies & meat eaters)
- 1/4 cup cooked quinoa (for vegans)
- Lemon juice and olive oil for dressing
Instructions
- Place baby spinach leaves in bowl, add all ingredients
- Mix dressing in jar and pour over ingredients
- Toss salad in dressing and eat!
