Warm Lentil, Feta and Coriander Salad
With its lentils and feta, this salad is certainly sustaining!
Ingredients:125g lentils 400ml hot gluten-free vegetable stock 150g cherry tomatoes 1 tbsp balsamic vinegar 50g pitted black olives, sliced 60g bag Confetti Coriander & Mild Leaves 100g feta cheese 2 tsp extra virgin olive oil`
- Cook the lentils in the stock for 20 minutes, add the tomatoes and cook for a further 2-3 minutes or until the lentils are tender, drain off any excess liquid and cool slightly.
- Stir in the vinegar, olives and salad.
- Meanwhile, place the feta on a foil lined baking tray, drizzle over the oil and place under a preheated grill for 3-4 minutes. Break the feta into large pieces and scatter over the salad.