Hey guys – happy weekend! You wouldn’t believe how happy I was to be able to have a bit of a lie-in this morning! I’m dreaming of a quiet weekend but I have some DIY to tackle around the house as soon as I publish this post. Not long until we put our house up for sale!
What are you all up to? Any exciting plans or just 2 days of pure relax?
Today I wanted to share one of my favourite quick lunches of all times –an easy peasy spinach, lentil & feta salad which, I’m sure you’ll be pleased to hear, only uses 4 main ingredients and takes less than 10 minutes to assemble. That’s less than the time needed to microwave a ready-meal! And believe me when I say that this is a billion times tastier and, of course, better for you.
After my Toasted bagel with dill cream cheese & avocado was featured on BuzzFeed Food last weekend and the recipe itself went a little viral, I have been thinking about the future of this blog a lot and how sometimes the simplest of recipes are the ones that help people get into cooking the most. And because helping my readers cook more from scratch, enjoy new dishes and ultimately provide that feel-good factor through my recipes has always been the goal of this blog, I’ve decided to post more recipes that my usual stress-bunny-self would most likely not deem worthy of a post.
I’m sure fellow food bloggers will understand how choosing what gets published and what doesn’t isn’t so straightforward!
So I really hope you’ll enjoy this spinach, lentil & feta salad – the flavours work so so well together and it’s so quick to prepare it’s just the perfect lunch to prep for work.Print
4 ingredients and less than 10 minutes preparation for a delicious salad that’s also good for you.
- 2 400g cans of cooked lentils, drained and rinsed
- 180g baby spinach, washed well
- 200g feta cheese, crumbled
- 20 cherry tomatoes, halved
- Black pepper
- Good quality extra virgin olive oil
- In a large mixing bowl, mix the lentils, the spinach, the crumbled feta and the cherry tomatoes. Season with black pepper and drizzle with extra virgin olive oil just before serving.
Not keen on tomatoes? Swap them for cooked beetroot, another ingredient that works amazingly well with feta and lentils.