Warm Avocado, Lentil + Feta Salad (MC)

Ingredients

• 3 tbsp tinned cooked lentils, rinsed and drained
• 1 tbsp balsamic vinegar
• 1 tsp extra-virgin olive oil
• 1 tsp Dijon mustard
• Freshly ground black pepper, to taste
• A handful of mixed salad leaves
• 15g red onion, finely sliced
• 4 cherry tomatoes, halved
• ½ small (or ¼ large) avocado, sliced
• 30g feta cheese, crumbled
• 15g pumpkin seeds

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Instructions

1. In a small saucepan, combine the lentils, balsamic vinegar, olive oil, Dijon mustard, and black pepper. Warm over a low heat for 5–6 minutes, stirring occasionally.

2. Meanwhile, prepare your salad bowl with mixed leaves, red onion, cherry tomatoes, and sliced avocado.

3. Once warmed, spoon the lentil mixture over the salad.

4. Crumble the feta over the top and sprinkle with pumpkin seeds.

5. Serve warm and enjoy.

Lunch

Serves: 1