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Marinated mushroom, lentil and feta salad

Marinated Mushroom Lentil and Feta Salad 
  • 4 People
  • 30 min.
  • easy 
A refreshing, wholesome salad that can be prepared in advance! 
Ingredients
  • 250 gram punnet button mushrooms, thinly sliced
  • 100 g baby courgettes (baby marrows), peeled into ribbons
  • 1 tin lentils, drained
  • 1 tin of red kidney beans, drained
  • 100 g carrot, peeled into ribbons
  • ½ red pepper, finely diced
  • ½ green pepper, finely diced
  • 100 ml Knorr Greek Vinaigrette Dressing
  • ½ bunch spring onions, sliced
  • 250 g cherry tomatoes
  • 50 g feta cheese, drained and crumbled
Cooking Method

  1. Mix all the ingredients together except the tomatoes and feta cheese.

  2. Cover and allow to refrigerate for a minimum of 6 hours or overnight.

  3. Stir through the feta and cherry tomatoes and serve.

  • Nut Free
  • Dairy Free
  • Gluten Free

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