This delicious salad is packed with protein and array of nutrients that are good for you. It’s also really quick and easy to make, and is just as delicious as leftovers, so is a great idea for a packed lunch or lunch ‘on the go’.

Serves 4
Prep time required: 30 mins

Ingredients

5 Cherry Tomatoes
70g Puy Lentils
70g Green Lentils
60g Red Lentils
1 can Mixed Beans (or various dried packet beans, but you’ll need to pre-soak them, boil and drain first, as per packet instructions)
1 Onion
1 clove of Garlic
Half a packet of Feta Cheese
1 tbsp Coriander
1 tbsp Basil
1 tbsp Chives
1 tsp Mint
1 cube Vegetable Stock
1 tbsp Coconut Oil
1 tsp Lemon Juice
1 pinch Himalayan Salt
½-1 tsp of Honey (optional)

Instructions

1. In a pan of boiling water, add the stock cube, lemon juice, a dash of coconut oil and lentils. Cook on a medium to low heat for approximately 20-25 mins until the lentils are still firm, but cooked through.
2. Add the beans to the hot water and stir through for a further 2 mins and then drain. Meanwhile, finely chop the onion and garlic and transfer to a bowl. Tip the lentil and bean mixture into the bowl and cover with a lid or foil for 3 mins until the onions start to soften.
3. Add the feta cheese, tomatoes, fresh herbs and leave under the lid or foil for a further few minutes whilst preparing the dressing. To make the dressing, just combine the remaining oil, vinegar, honey and lemon juice, and whisk with a fork before seasoning. Mix the dressing into the bean/lentil mixture and enjoy with a green leafy salad1

Whoever said eating healthy was boring obviously hasn’t tried this delicious summery salad, which is packed full of protein that will not only keep you feeling fuller for longer, but also make you feel more energetic — so you can get that extra walk in after dinner, in order to get more steps in and enjoy the longer evenings while they’re here!