What I'm cooking and eating

Tuesday, 24 May 2011

Lentil Salad

3/4 cup (190 ml) Puy or other small green lentils
1 stock cube, tsp stock powder or gel pot
About 1/3-1/2 cucumber
1 bunch spring onions
125 g (roughly) Feta or similar cheese
2 tbs olive oil
1 tbs Balsamic vinegar

Cook the lentils in plenty of water with the stock added. They will take about 30-35 minutes. Drain, then stir in the chopped cucumber, spring onions and cheese. Add the oil and vinegar. Stir well and leave to cool before serving.

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