Ingredients for 4-6 servings:
250gr Black lentils
1 bay leaf
200gr teardrop tomatoes, diced
1 green pepper, diced
1 small (Lebanese) cucumber, diced
6 tbsp chopped parsley (or a mix of parsley and mint)
2-3 tbsp chopped red onion
1 carrot, grated
3-4 small red radishes, diced
2 tbsp capers
120gr bulgur (cracked wheat)
120gr tuna in a jar, cut into bite-sized chunks
10-12 Kalamata olives with lemon and thyme by Green&Blu for Wise Greece
For the dressing:
1 ½-2 tsp Oriental Salt Wise Greece Exclusive
100 ml lemon juice + 1 unwaxed lemon
70ml extra virgin olive oil
Soak the bulgur in very hot water until it absorbs all the water and is soft enough but still chewy (about 20 mins). Once ready stir with a fork and set aside.
Rinse the lentils and boil in fresh water along with a bay leaf and salt for 20 minutes until softened. Rinse, drain and set aside.
Prepare all the rest of the salad ingredients and put in a bowl along with the wheat and the lentils (that have cooled down).
Prepare the dressing in a separate smaller bowl. Whisk the oriental salt with the lemon juice and zest. Start adding in the olive oil while whisking vigorously.
Pour it into the salad and mix well.
This salad can be made from the night before and stored in the fridge. It is an ideal, healthy and nutritious meal for an office lunchbox.
Products we used: