Ingredients
- 250g cooked green or Puy lentils
- 100g baby spinach
- 150g cherry tomatoes, halved
- 100g feta, crumbled
- ½ red onion, finely sliced
- Dressing: 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, salt, pepper
Method
- Whisk dressing ingredients.
- Toss lentils, spinach, tomatoes and onion with dressing.
- Top with crumbled feta and serve at room temperature.