By Lauren Hannaford, NAB RunWest Nutrition partner
INGREDIENTS – Serves 2
Red Capsicum – 1
Lentils (canned or fresh) – 1/2 cup
Mixed salad – 2 cups
Olives – 1.5 cups
Feta – 60g
Sun dried tomatoes – 1 cup
Goji berries – 2 Tbsp
Sunflower seeds – 2 Tbsp
Apple cider vinegar – 1 Tbsp
Garlic Cloves – 2
Parsley – small bunch
1. Bring 250ml water to a boil, and cook lentils on medium high heat for 15 mins. Alternatively, use canned lentils.
2. Mince garlic in a bowl, add apple cider vinegar and 3 tbsp of the oil from the sundried tomatoes. Add salt and pepper to taste.
3. Finely chop the capsicum, and wash your salad leaves. When the lentils are cooked drain them, then combine salad, capsicum, lentils, feta, sun dried tomatoes, olives and sunflower seeds in a large bowl.
4. Combine all ingredients and sprinkle with parsley to top it off.
Note: Add lamb if you want some extra protein
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