Green lentils (cooked): 150g (3/4 cup), Cherry tomatoes: 50g (1/4 cup, halved), Cucumber: 50g (1/2 cup, diced), Red onion: 30g (1/4 cup, diced), Bell pepper (red): 50g (1/2 cup, diced), Feta cheese: 30g (2 tbsp, crumbled), Kalamata olives: 20g (5-6, pitted and sliced), Olive oil: 10ml (2 tsp), Lemon juice: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Dried oregano: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. In a small bowl, whisk together 10ml olive oil, 10ml lemon juice, 3g minced garlic, 1g dried oregano, 1g salt, and 1g black pepper to make the dressing. 2. In a serving bowl, combine 150g cooked green lentils, 50g halved cherry tomatoes, 50g diced cucumber, 30g diced red onion, 50g diced bell pepper, and 20g sliced olives. 3. Drizzle with the dressing and toss gently to combine. 4. Sprinkle with 30g crumbled feta cheese and 5g chopped parsley before serving.
