15-10-13 - Tomato feta lentil - 024

Serves: 1

Prep time: 10 mins


100g cooked lentils

1/4 cucumber, diced

1 tablespoon roughly chopped fresh dill

2 tablespoons French vinaigrette (scroll down for recipe)

semi-dried tomatoes, sliced

30g baby plum tomatoes, halved

30g feta, crumbled

A handful of rocket

1 tablespoon toasted seeds

salt and freshly ground black pepper


Mix the lentils with the cucumber and dill in a bowl. Season and dress with the vinaigrette, then top with the other ingredients.


You can turn this into the LEON Ruby Mackerel Salad by leaving out the tomatoes and feta. Instead, add 100g of flaked smoked mackerel and a tablespoon each of pomegranate seeds and blueberries.

French Vinaigrette

shallot, finely chopped

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

1/2 a clove of garlic, crushed

2 teaspoons water

3 tablespoons olive oil

1 teaspoon maple syrup