Pardina lentil salad

  • Level

  • Servings


    Pardina lentil salad:

  • 150 g lettuce
  • 120 g roma tomatoes
  • 70 g carrots
  • 50 g feta cheese
  • 300 g of cooked pardina lentils
  • The orange vinaigrette:

  • 20 g orange juice
  • 20 g olive oil
  • 80 g vinegar


  • For the pardina lentil salad:
    Wash and chop the lettuce. Wash the rest of the vegetables and cut into mirepoix (1 cm cubes). Cut the feta cheese also into small cubes. Mix all the ingredients together with the cooked lentils. Set aside.
  • For the orange vinaigrette:
    Blend all the ingredients. Set aside.
  • -Plating:
    Dress the salad with the orange vinaigrette & add a pinch of salt.

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