This Mediterranean Lentil Salad recipe is courtesy of Eat Unique, make sure to visit her website for plenty of delicious recipes and inspiration!
Lentils are high in dietary fibre and a good source of protein, they also contain essential vitamins & minerals which make them ideal for a plant based diet. This salad is full of colourful fresh vegetables which fit perfectly with the Mediterranean style diet. The bonus of making this delicious salad is that it can be made the day ahead if required and is great to serve at a BBQ.
Our Mellow Yellow Classic Vinaigrette has been used in this recipe. Made with our cold pressed rapeseed oil and no additives or preservatives, this delicious dressing is full of flavour, find stockists here.
250g packet of puy lentils
100g cooked quinoa
1tbsp harissa paste
1 small red onion, finely diced
10 cherry tomatoes, diced
10 pitted olives, diced
1 red pepper, diced
1 green pepper, diced
Handful of parsley, chopped
1tsp dired oregano
1tbsp Mellow Yellow Rapeseed Oil
1tbsp red wine vinegar
Freshly milled salt & pepper
Mellow Yellow Classic Vinaigrette, for drizzling
In a large bowl, squeeze the lentils from the packet, add the cooked quinoa and stir in the harissa paste. Mix in the diced onion, tomatoes, peppers and olives, stir well. Mix in the parsley and add the oregano. Stir in the Mellow Yellow Rapeseed Oil, vinegar, seasoning and toss to coat. Place in the fridge for 20-30 minutes before serving. Drizzle with Mellow Yellow Classic Vinaigrette and serve.
Cooks notes: This salad can be made 1 day before required, simply cover and place in the fridge.