Cucumber salad with lentils, feta & parsley

as we’re into picnic season I thought I’d share a quick and delicious salad idea: this one was happily enjoyed on a rug in the garden ☀️ 😎

Prep | less than 10 mins

Serves | 4

Mindfulness Factors | easy – 5 ingredients or packets | healthy – part of your ‘5 a day’ | plant-based | vegan | 10 minute meal


⁃ 3tbsp extra virgin olive oil

⁃ 1x 400g tin of pre-cooked lentils, drained

⁃ 1 cucumber, quartered then cut in to half inch think chunks


⁃ Half a 200g pack of vegan feta, cut into half inch thick chunks

⁃ Good handful of flat-leaf parsley, rough-chopped


Add everything but the topping to a large salad bowl and stir well to combine, crumble over with feta and scatter with parsley.

Serve with big hunks of bread and other salad-y bits ‘n’ bobs like a tomato salad. My recipe calls for four San Marzano tomatoes thinly-sliced then tossed in a dressing of 2tbsp olive oil & 1tbsp balsamic vinegar and scattered over with fresh basil leaves

This salad also works as a delicious make-ahead lunch or dinner bulked up with a diet-friendly quiche or pie

I hope you enjoy and let me know if you make it x

Copyright (c)

Published by misterrands


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