Turn this cheerful Greek lentil salad into a light meal by serving it with chargrilled flatbread.
- Serves4
- Prep time15 minutes, + 10 mins standing time
Ingredients
- 1 red onion, thinly sliced
- 2 tsp dried oregano
- 1/4 cup (60ml) red wine vinegar
- 1/4 cup (60ml) olive oil
- 2 tsp Coles Australian Pure Honey
- 400g can lentils, rinsed, drained
- 1 continental cucumber, coarsely chopped
- 200g medley Perino tomatoes, halved
- 1 red capsicum, seeded, coarsely chopped
- 1/2 cup coarsely torn mint
- 200g fetta, crumbled
- 1/2 cup (80g) pitted kalamata olives
- Chargrilled flatbread, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the onion in a large bowl and sprinkle with oregano. Add vinegar, oil and honey and stir to combine. Season well and set aside for 10 mins to soak.
Step 2
Add the lentils, cucumber, tomato, capsicum, mint, fetta and olives to the onion mixture. Gently toss to combine.
Step 3
Arrange on a serving platter. Season with pepper and serve with flatbread.
Recipe tip
COOK. STORE. SAVE.
Use it up: Leftover mint can be used to add flavour to other salads or big batch cocktails and mocktails. Wrap in damp paper towel and store in the fridge for up to 5 days.
