Lentil, Cucumber & Dill Salad
Lentil, Cucumber & Dill Salad
Share Recipe Favourite Download PDF [cd_bring_button]Ingredients
- 2 cups baby spinach roughly chopped
- 800 g canned lentils drained & rinsed
- 2 lebanese cucumbers deseeded & sliced
- 1 red onion small, very finely chopped
- 1 cup dill roughly chopped
- 80 g feta cheese crumbled
- almonds toasted, chopped (optional)
Dressing
- 2 tablespoons extra virgin olive oil
- 1 large juicy lemon juice squeezed
- Sea salt flakes & black pepper
Instructions
- For the dressing: Combine all the ingredients in a small bowl and season well.
- In a bowl, place the spinach, lentils, cucumber, onion, dill and feta. Toss together well. Drizzle over the dressing. Season well and toss once more. Sprinkle over some chopped almonds, if desired.2 cups baby spinach, 800 g canned lentils, 2 lebanese cucumbers, 1 red onion, 1 cup dill, 80 g feta cheese, almonds
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