It’s that time of week again where we team up with TV food presenter and chef Heba Naeem for #925FoodBreak, offering our readers weekly exclusive healthy and quick recipes to prepare for work.
On this week’s menu, we give you a hearty lentil salad mix, full of rucola, figs and feta cheese. This salad is sure to brighten even the gloomiest of winter days.
Ingredients:
- 1 cup brown lentils
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1tsp ground coriander
- 1 onion, cubed small
- 2 garlic cloves, minced
- 1/2 chicken stock (or 1 chicken stock cube dissolved in 1/2 cup water)
- Fetta cheese
- Rucola
Dressing Ingredients:
- 1/4 cup olive oil
- 4 tbsp apple cider vinegar
- juice of 1 lemon
- 1 tsp honey
- salt and pepper
Instructions:
- In a pot with a cover, warm up the olive oil and sauté the onions for a minute and then add the garlic, all the ground spices and mix followed by the lentils. Add the stock and let it boil once on high heat. Next, cover and lower the heat on low setting and let it cook for 15 minutes. You might need to add a little more stock or water as you go if the mixture gets too dry.
- Remove from heat and transfer in a glass container and place it in the fridge till it cools down.
To make the dressing:
- In a jar with a lid, put all ingredients, cover with the lid (make sure that it’s closed tightly) and give it a good shake.
- Now to assemble the salad, put the rucola in a serving dish, topped by a layer of cooked and cooled lentils, feta cheese and slices of figs to give it a sweet taste.
- Add the desired amount of dressing on top and enjoy a healthy fast salad full of goodness.
For more recipes to make for work, click here to be redirected to Naeem’s food blog, Deliciatography!
