Sumac lentil salad with feta, tomatoes and mint

Ingredients

For 1 serving

• Cooked lentils200 g
• Feta40 g
• Tomatoes150 g
• Red onion30 g
• Sumac1 teaspoon
• Extra virgin olive oil1 tablespoon
• Whole wheat pita1
• Mintto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Rinse the lentils under running water and drain them well.
2. Wash the tomatoes and cut them into cubes of about 1 cm; peel the red onion and slice it thinly. Pick the mint leaves and tear them.
3. In a bowl, dress the lentils, tomatoes and onion with the oil, sumac, mint and a pinch of salt.
4. Toast the pitta in a pan or toaster for 1–2 minutes, until warm and crisp at the edges.
5. Top the salad with the crumbled feta and serve with the pitta.