Easy Lentil Salad with Feta and Spinach

P10 minutes C0 minutes S6

Ingredients:

3 cups Riviana Lentils, drained

250g red cherry tomatoes, halved

3 tblsp fresh flat leaf parsley, finely chopped

100g feta cheese, crumbled

1 tblsp Riviana Balsamic Vinegar of Modena

2 tblsp extra virgin olive oil

salt and pepper, to taste

Method:

Combine the lentils, tomatoes, parsley and feta cheese in a bowl.

Mix together vinegar and oil then drizzle over the vegetables and lentils. Toss to combine and season.

Products used