Go Back

Puy lentil salad with artichoke, tomatoes & olives (with feta cheese)

Print Recipe Pin Recipe
Servings: 1
Course: Lunch/Dinners
Ingredients Method

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

Method
 

  1. Place baby spinach leaves in bowl, add all ingredients
  2. Mix dressing in jar and pour over ingredients
  3. Toss salad in dressing and eat!