If it isn’t salad weather – I don’t know when is! It takes a matter of minutes to whip this up and it tastes bloomin lush.  Shove in a pot and take to work for lunch or buy some crusty bread and eat it as a main meal. I am pretty lazy and try and make my recipes as quick as I possibly can. With this in mind I usually buy puy lentils in those pouches already cooked. You can heat them or eat just so. Lentils are pretty bland so a good dressing is needed, the feta gives it saltiness and the avocado a creamy texture. Give it a go – guarantee you will want to make it again!

Makes enough for 2

250g cooked puy lentils

1 large avocado chopped into pieces

1/2 punnet of small tomatoes

Large handful of fresh basil torn into pieces

1 small red onion finely chopped

1/2 block feta cheese cut into cubes

Balsamic vinegar

Olive oil


Add all ingredients into a bowl

The dressing is a very personal thing – grab a jam jar and add 1/3 vinegar to 2/3 olive oil

Put the lid on and shake well.

Pour as much as you like over the salad

Grind in some salt and mix the salad well


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