Irish Daily Mail - YOU - - FOOD MEDIC -

One of my pet peeves is a bad shop-bought salad. I can­not jus­tify spend­ing money on some­thing I could have made my­self – only much bet­ter and for a frac­tion of the price. If you need to be con­vinced that sal­ads can fill you up and sat­isfy you, then you need to try this recipe. The healthy fats from the feta cheese and oil-based dress­ing, cou­pled with the com­plex car­bo­hy­drates and fi­bre from the lentils and veg­eta­bles, will keep you fu­elled un­til din­ner- time. SERVES 2 120g puy lentils 500ml veg­etable stock ½ cu­cum­ber hand­ful fresh mint, roughly chopped 10 cherry toma­toes, halved ½ red onion, finely chopped 1 lemon 1 tbsp ex­tra vir­gin olive oil ¼ tsp salt black pep­per 100g feta cheese, to serve 1 Rinse the lentils in cold water, drain and place in a saucepan. Pour the stock over the lentils. Bring to the boil and re­duce to sim­mer for 25 min­utes. Drain and set aside to cool for at least 60 min­utes. 2 Halve the cu­cum­ber length­ways and re­move the seeds. Then halve it again length­ways so that you have four long pieces. Chop into small chunks. Place the cu­cum­ber, mint, toma­toes, red onion and lentils in a large mix­ing bowl. 3 Grate the zest off the lemon and add to the mix­ture. Cut the lemon in half and squeeze the juice of one half on top. 4 Driz­zle the olive oil on top and sea­son with the salt and pep­per. Toss. Serve in two bowls and crum­ble half the cheese over each bowl.

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