A few weeks ago when I made dinner for my Swedish Friends, I made this salad and promised you all the recipe. Well, I made it again last night and took note of the quantities this time around to share with you all.
Tonight, we were having some friends round for a BBQ so I made it as a side dish to accompany the meat. I wanted a salad that wouldn’t take much chopping and prep work and this salad was amazingly simple, which meant I could spend less time in the kitchen and more time with our guests!
I used pre-cooked puy lentils as the base (mainly because I’ve never cooked lentils before and was worried they might turn out mushy – I need to practice cooking them on a night when we don’t have guests over!) I then cut the cherry tomatoes into 8 pieces each, (half, half and half again) and diced up the onion (quite finely). I chopped the mint quite finely and mixed all the ingredients together. I then crumbled up half of the feta and stirred this through the salad.
The dressing came together so easily, I drizzled in the olive oil and the lime juice and that was it. Seasoning it well with a bit of salt and plenty of black pepper I poured it into the serving dish. At this point I crumbled the other half of the feta over the top and the dish was ready.It’s a lovely fresh, light summer salad but packed full of protein from the lentils to keep you full for ages! The feta gives it a lovely tanginess, but if you can’t eat cheese then you could leave it out altogether or substitute it for something like avocado.It served 6 of us as a side with the BBQ (although there was so much food, including Dan’s Legendary Chilli Burgers that everyone probably had a smaller than normal portion) aswell as having enough left over for 2 portions at lunch the next day. Depending on your serving size I’d say it’s probably enough for 6 generous portions.