Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
No-cook vegetarian salad boxes with green lentils, feta, cucumber, tomatoes, peppers, mint, parsley, and lemon dressing.
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Ingredients
mixing bowl, small bowl, knife, chopping board, zester
Method
Drain and rinse the green lentils, dice the cucumber and pepper, halve the tomatoes, finely slice the red onion, chop the mint and parsley, and zest and juice the lemon.
Whisk 2 tablespoons olive oil with the lemon juice, Dijon mustard, black pepper, and a small pinch of salt until glossy.
Fold the green lentils, cucumber, tomatoes, pepper, red onion, mint, parsley, and half the dressing together for 1 minute so the lentils are evenly coated.
Crumble the feta into bite-sized pieces and fold half through the salad, keeping the rest for the top so every box gets visible cheese.
Divide the salad between boxes, spoon over the remaining dressing, scatter with the remaining feta and lemon zest, and chill until lunch.
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