Using ready cooked lentils makes this a very quick and filling winter salad, can be eaten hot or cold.

Serves 2


  • 2 tbsp extra virgin olive oil
  • 1/2 medium onion, finely chopped
  • 2 stalks celery, chopped
  • 1 large red pepper, diced
  • 1/4 tsp dried oregano
  • Salt + pepper
  • 100g ready cooked Puy lentils
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh dill, chopped
  • 100g baby spinach
  • 50g feta cheese


1. Heat 1 tbsp oil in frying pan and add onion, celery and red pepper.

2. Sauté for 6-8 mins, add oregano and season with salt and pepper.

3. Meanwhile in a separate bowl, add lentils, stir in vinegar, dill and remaining oil.

4. Combine lentils with the onion mixture and warm through.

5. Divide the spinach between 2 plates, top with lentil mixture and crumbled feta.