This is a super-simple salad that works well as a light lunch or as a side to a more substantial meal.
Serves: 4
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Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- 1 small zucchini
- ½ cup cooked lentils
- 2 tbsp roughly torn mint
- 2 tbsp roughly torn coriander or parsley
- 1 tbsp olive oil
- 2 tsp lemon juice
- Good few pinches sea salt & black pepper
- ¼ cup Persian feta
Method
- Slice zucchini thinly on mandolin or with vegetable peeler to create ribbons.
- Add to bowl with remaining ingredients and toss to combine well.
- Transfer to jar for easy transportation and storage.
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