Greek Lentil & Feta Salad (Fakes Salata)
Method
Simmer Lentils: Cook rinsed lentils in boiling water for 20 minutes until al dente, then drain completely and cool slightly.
Whisk Dressing: In a large mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, grated garlic, and dried oregano.
Toss Vegetables: Add the cooled lentils, diced cucumber, cherry tomatoes, and red onion to the bowl, tossing gently to coat evenly.
Fold Feta: Scatter the crumbled light feta and chopped parsley over the top, folding gently to preserve texture before serving.
Nutritional Insight: The premium matrix of prebiotic prebiotic soluble fibre from brown lentils and clean dairy protein from light feta actively stabilises blood glucose to quieten food noise. Culinary Hack: Boil the lentils in a high-quality vegetable bone broth instead of water to inject hidden collagen protein and a deeper, more luxurious savoury undertone.
Nutrition Facts
Per serving
