Lentil salad with roasted feta
445 cals, 21p, 32c, 23f (per meal)
3 tbsp (45mL)
1 tsp, leaves (1g)
3 tbsp (45mL)
1 small (70g)
1/2 cucumber (8-1/4") (151g)
1 1/4 cup cherry tomatoes (186g)
1/2 lbs (227g)
1 cup (192g)
1
Preheat oven to 325°F (160°C).
2
Cook lentils according to package. Once done, set aside to cool.
3
Place feta, tomatoes, and onion on a lined baking sheet. Drizzle 1/3 of the olive oil on top (reserving the rest for later) and sprinkle with oregano and some salt/pepper. Bake for 25 minutes.
4
Meanwhile, make the dressing by combining lemon juice, remaining olive oil, and some salt/pepper into a small bowl. Set aside.
5
Mix the lentils, cucumber, onion, tomatoes, and dressing together. Top with the roasted feta and serve.