Ingredients
Dressing
⅓ cup extra virgin olive oil
1 tsp Dijon mustard
2 tbsp red wine vinegar
Salt & pepper
Salad
2 x 400g tins lentils (drained and rinsed)
1 punnet (250g) cherry tomatoes, chopped
2 shallots, sliced
100 g crumbled feta cheese
2 avocados, chopped
1 cup fresh mixed herbs; we used mint & parsley
Method
For the Dressing
1
Combine all ingredients in a small jug and whisk to combine. Alternatively add to a screw top jar and shake to combine. Set aside
For the Salad
2
Combine all ingredients in a large bowl reserving half of the herbs and half the dressing. Gently toss to combine. Serve on platter and top with remaining herbs and dressing.
Ingredients
Dressing
⅓ cup extra virgin olive oil
1 tsp Dijon mustard
2 tbsp red wine vinegar
Salt & pepper
Salad
2 x 400g tins lentils (drained and rinsed)
1 punnet (250g) cherry tomatoes, chopped
2 shallots, sliced
100 g crumbled feta cheese
2 avocados, chopped
1 cup fresh mixed herbs; we used mint & parsley
Directions
For the Dressing
1
Combine all ingredients in a small jug and whisk to combine. Alternatively add to a screw top jar and shake to combine. Set aside
For the Salad
2
Combine all ingredients in a large bowl reserving half of the herbs and half the dressing. Gently toss to combine. Serve on platter and top with remaining herbs and dressing.