Spinach Lentil Salad

Ingredients

• 300 g spinach
• 300 g lentils (dry)
• 1 bunch radishes
• 1 bell pepper
• 200 g reduced-fat sheep cheese
• 1 Tbsp parsley
• 1 tbsp chives
• 4 Tbsp sunflower oil
• 3 tbsp apple cider vinegar
• Salt
• ground pepper

Instructions

1. 1.

   Soak lentils overnight. Drain, rinse and cook for about 1 hour, then drain and let cool. Wash spinach, discard stems and dry well. Wash bell pepper, remove stem, halve, deseed, peel white skin and dice into small cubes. Trim radishes and quarter or sixth them.

2. 2.

   Mix lentils and vegetables thoroughly. Add parsley. Whisk sunflower oil, vinegar, salt and pepper to make a dressing, pour over lentils and mix well, let sit for about 20 minutes. Fold in spinach and serve on plates. Crumble sheep cheese on top and serve.