Lentil, feta and mint salad

Name: Lentil, feta and mint salad
Prep time: 8 min
Total time: 8 min
Yield: 1
Cuisine: Greek
Ingredients: 150 g Cooked lentils; 75 g Cherry tomatoes; 30 g Feta; 3 g Mint; 1.5 teaspoons Extra virgin olive oil; to taste Salt

Tasty and fresh, also great to take to work.

8 min
1 serving
Vegetarian
Greek cuisine

Open in the app

Per serving

Calories: 323 kcal
Protein: 19 g
Carbohydrates: 33.8 g
Fat: 13.6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

Cooked lentils150 g
Cherry tomatoes75 g
Feta30 g
Mint3 g
Extra virgin olive oil1.5 teaspoons
Saltto taste

Contains: lactose,

In season: June – September

Method

Drain the cooked lentils, rinse them under running water and let them drain well.
Wash the cherry tomatoes and quarter them; crumble the feta with your fingers; wash and dry the mint and tear it.
In a bowl, combine lentils, tomatoes, feta and mint, dress with the oil and a pinch of salt (go easy, the feta is already salty) and toss gently.

This recipe, sized for you

In skish every dish is scaled to your calories and goes straight onto your shopping list.

Download on the App Store Get it on Google Play

Per serving

Ingredients

Method

This recipe, sized for you

More recipes: Mains

Lentil, potato and carrot bowl with vegan salsa verde

Lentil, squash and spinach curry with brown rice

Lentils and buckwheat with leeks and mushrooms

Lentils with mackerel, red onion and cherry tomatoes