A lukewarm salad good for both lunch and dinner, all year ’round.
Should there be some leftovers, it’s perfect for a lunchbox for tomorrow at work! Save the salad separately from the feta cheese, so you can warm the salad slightly and then sprinkle over the feta cheese.
Cooking time: 30 minutes if you use dried green lentils. 20 minutes if you buy precooked lentils or precook them yourself.
|Nutritional value 1 portion: 652 kcal|
45 g (28 E%)
40 g (56 E%)*
26 g (16 E%)
|*The percentage of fat is high. Guidelines are: carbohydrates 45-60 E%, fat 25-40 E% and protein 10-20%. Try to compensate for this during the day.|
- 2 tbsp cooking oil
- 150 ml / 4 oz dried green lentils (or 450 ml / 1 1/2 cup cooked green lentils)
- 2 large leeks
- 2 tbsp vinegar
- 1 tbsp Dijon mustard
- 350 ml / 1 1/2 cup red grapes
- 150 g / 5 oz roasted and salted pistachios with shells (or 170 ml / 3/4 cup shelled)
- 3 tbsp chopped parsley
- 150 g / 5 oz feta cheese
- 0.5 tsp black pepper
- Boil 150 ml / 4 oz green lentils according to instructions, usually around 20-30 minutes.
- Meanwhile, chop 2 leeks and brown them in 2 tbsp oil at a low heat a couple of minutes.
- Chop 3 tbsp parsley and 170 ml / 3/4 cup pistachios and cut 350 ml / 1 1/2 cup grapes in quarters.
- Remove the leek from the heat and stir in 2 tbsp vinegar and 1 tbsp mustard.
- Cool the lentils under running water until they are lukewarm.
- Mix the leek, grapes, pistachios, parsley and lentils and season with 0.5 tsp black pepper, you don’t need to salt, since the pistachios are already salted.
- Top with 150 g / 5 oz crumbled feta cheese.
- Take a few moments to be mindful when you eat. Take a small bite of food. Chew slowly. How does it taste? Did it taste as you expected? How do the different ingredients taste when you combine them? Try to stay focused on the food while you eat.