10-Minute Feta Salad
This is one of my go-to salads when I want something high in protein, quick to make, and has a lot of fibre! I like the base of my salad to be chopped spinach, but you can use whatever you fancy. Romaine lettuce would be great too!
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What ingredients do you need for this dish (includes possible substitutions)?
Cooked green lentils: puy lentils would also be great here too!
Pickled beetroot: I like the sharp and slightly sweet taste of pickled beetroot, if you don’t like beetroot though you could use a jar of roasted peppers.
Spinach: I’ve used chopped spinach as the base for the salad, but use whatever you want, e.g. romaine, kale, rocket…
Parsley: I love parsley in this salad!
Feta: adds flavour and extra protein!
Hazelnuts: can be substituted with chopped almonds.
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator, it will keep for a couple of days!
Can this be frozen?
I wouldn’t recommend freezing this!
If you’re looking for another salad dish, be sure to try out these recipes:
10-Minute Feta Salad
Ingredients
for the salad
- 160g cooked green lentils
- 100g pickled beetroot, roughly chopped
- 60g feta, crumbled
- 60g spinach, chopped (or romaine lettuce, or your favourite salad!)
- 30g toasted hazelnuts, chopped
- 10g parsley, finely chopped
for the dressing
- 100g greek yoghurt
- 1 garlic, crushed
- 2 tbsp tahini
- 3 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 2-4 tbsp water (enough water to make it double cream thickness)
- Pinch of salt
Method
- In a small bowl or jar, mix together the ingredients for the salad dressing with a pinch of salt. Add enough water to make the dressing similar in thickness to pouring cream.
- In a large salad serving bowl, add the spinach then top with the rest of the salad ingredients. Drizzle over the dressing then mix it all together. And that’s it!
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