Lentil salad with couscous and MEVGAL Feta Cheese

30 minutes

Difficulty

Serves 4

If you’re used to eating lentils only in soup then you must try this fantastic lentil salad with couscous and feta. You’ll be hooked!

Ingredients

2 cups fine lentils, boiled

1 ½ cups couscous (the original type, not pasta)

2 whole spring onions, including leaves, finely chopped

10 cherry tomatoes, halved

2 Tbsp pumpkin seeds

1 avocado, diced

150 g MEVGAL Feta, finely diced

Plenty of finely chopped mint and parsley.

For the dressing:

⅓ cup olive oil

2 Tbsp wine vinegar

1 Tbsp lemon juice

1 pinch powdered mustard

Salt

Instructions

Prepare the lentils for the salad: Rinse, and boil in a pan of water for 2-3 minutes. Drain the lentils and discard the water. Put the lentils to boil again.

Add the stock cube, sprig of thyme and bay leaf. Boil for approximately 20 minutes until the lentils are al dente. Take care not to overboil as they will become mushy. The lentils need to have a bit of a bite for the salad.

Put the couscous in a bowl and pour over just enough hot water to cover. Set aside for 10 minutes then fluff up the couscous with a fork.

Put all the remaining ingredients (except those for the dressing) in a bowl. Mix together and season with salt and pepper.

Mix all the dressing ingredients together in a bowl and pour over the salad

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