This salad is just an assembly job and only takes a few minutes to make. It originally comes from a low carb cook book I covet called Easy Low Carb and the recipes are complied by different authors. I think it’s out of print now, but it’s full of recipes to inspire anyone who wants to cook low carb or low G.I. but wants to keep it interesting and delicious. I have tweaked this recipe a bit to suit my tastes. I replaced the vinegar with lemon juice and added a tad of sweetness and lemon zest because lemon zest from organic unwaxed lemons is a really healthy addition to your food as well as super tasty. This salad is perfect with fish or meat or with other salads or just as a snack.
1 teaspoon of maple syrup (optional)
250g bag of cooked puy lentils (supermarket)
1 small red onion, finely chopped
A handful of finely chopped parsley or oregano
150g crumbled feta cheese
Salt and pepper to taste
1 tablespoon of lemon juice and its zest
3 tablespoons olive oil
Put the lentils into a serving bowl or plate and flake out any lumps with your fingers. Mix the dressing by whisking the olive oil, maple syrup, lemon juice and salt and pepper and pour over the lentils. Next add the chopped parsley, the onion, the lemon zest and crumble the feta over the top. This salad tastes better serve at room temperature.
Lastly, if you prepare the salad in advance add the parsley just before serving so it stays fresh and doesn’t cook in the dressing. Also, take the salad out of the fridge about half an hour before serving to bring back up to room temperature as the flavours of this salad are best at that temperature. I could eat a bowl if it on its own as a simple supper….