Shorghum, puy lentils, cherry tomatoes, feta salad

Yes salads can be pretty, healthy, nourishing and very tasty ! The one I am sharing with you today is super well balanced, combining, good GF carbs, legume proteins, veggies, sheep dairy, lots of herbs and a healthy fat dressing. It can be satisfying as a main on its own but feel free to add some more protein if you have a busy/ sporty day and a few more greens as a side salad to have a complete lunch. It can be easily adapted if you don’t have sorghum, don’t worry (replace with quinoa, farro or millet) and also switch for a vegan cheese alternative if you eat plant based. I rarely eat dairy nowadays, but feta can bring that special twist I want sometimes. If you do use feta, ensure it is real one made only with goat and sheep milk, please ! as there are so many bad ones on the market !

The only time consuming step is the lentils cooking in the recipe, so ensure you cook more and keep some for some lentils burgers patties/ falafels / a nice dahl / another salad…. in coming days.

Recipe below, serves 6 as a main / 8 as a good side !

200 grs uncooked Puy lentils

200 grs shorghum

300 grs cherry tomatoes quartered

100 grs persian style soft marinated real feta (or marinated tofu for vegan alternative)

2 red onions diced

2 large garlic cloves crushed

20 grs chopped parsley / 20 grs chopped chives / 20 grs thyme

70 ml lemon juice

100 ml extra virgin olive oil

salt and cracked pepper and roasted pepitas to top

Rinse and cook your lentils. Do the same with the sorghum.While they are cooking prepare the lemon dressing, mixing garlic, lemon juice, olive oil and a bit of salt.

When your grains and lentils have cooled down, put them in your serving bowl, add the cherry tomatoes, the onions and pour over the dressing. Finally add the feta and the herbs and top with extra salt/ black pepper and roasted pepitas. As simple a that !