Ingredients
1 cup Agros tis Pindou medium green or small lentils
10 cherry tomatoes, halved
1/2 red bell pepper, finely chopped
1/2 yellow bell pepper, finely chopped
1 small cucumber, diced
2 tbsp Myrovolos pickled capers
2 tbsp sunflower seeds or walnuts
50 g feta or graviera cheese, thinly sliced
1 handful of arugula or parsley leaves
Sprouts for garnish (optional)\
For the dressing:
3 tbsp olive oil
1 tbsp To Filema tis Lelas classic balsamic cream or lemon juice
1 tsp honey
1 tsp mustard
Salt & pepper
Instructions
Boil the lentils in salted water for 15–20 minutes, until tender but not mushy. Drain and let them cool. In a large bowl, mix the lentils with the cherry tomatoes, bell peppers, cucumber, capers, and sunflower seeds. Whisk all the dressing ingredients well and pour over the salad. Add the cheese and arugula. Toss gently.
Garnish with sprouts and serve.
