Lentil, Radish & Feta Salad

  • 1 tin of lentils (or 1 cup of dried lentils, soaked and cooked in advance)
  • 2 tbsp red wine vinegar
  • 2 tbsp lemon juice + zest of 1 lemon
  • 1 tsp Dijon mustard
  • 1 tsp of sugar
  • 1/2 red onion, chopped finely
  • 1 tsp dried oregano
  • A good glug of olive oil
  • large handful of chopped fresh parsley & mint
  • Salt & Pepper
  • Feta cheese, crumbled
  • 7/8 baby pink radishes, finely sliced



  1. In a large bowl, whisk together the red wine vinegar, lemon juice, lemon zest, Dijon mustard, sugar and oregano. Whisk in the olive oil 1 tablespoon at a time until it’s creamy and emulsified.
  2. Place the lentils in a large bowl with the dressing. Add the red onion, herbs, feta cheese, radishes and salt & pepper, mix to combine.
  3. Garnish with an additional sprinkle of feta and some nuts of your choice. Refrigerate any leftovers for up to 4 days. It saves well and leftovers taste even better!

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