Lentil and Feta Salad

Ingredients

• 300g lentils
• 100g plain feta cheese
• 1 small cucumber
• 12 cherry tomatoes
• 1/2 green bell pepper
• 1 red onion
• 1 spring onion
• 1 bunch parsley
• Black olives
• 1 lemon juice
• 2 tablespoons Abel Paillard organic linseed oil
• Salt and pepper

Preparation

Plunge the lentils into a large volume of salted water, bring to the boil and cook
for 20 minutes to obtain al-dente lentils. Drain and leave to cool.
Peel and dice the red onion and cucumber. Cut
cherry tomatoes in half. Cut green bell pepper into thin strips. Cut the green stem of the
onion into thin rings.
Mix the cooled lentils with all the vegetables, then add the feta cheese in small
cubes. Sprinkle with black olives, then squeeze lemon juice and add two
tablespoons linseed oil, and finally chopped parsley. Season with salt and pepper.

Oils to make the recipe

ABEL 1898

organic virgin linseed oil

Unit price 4,95 €^{Including tax}

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