Feta and Lentil Salad

Here is another of our favourites from the Soulmatefood ‘Fitness Gourmet’ cookbook. We love a good lentil salad lunch box and this is perfect – simple, healthy and hearty.



2 carrots
1 large red onion
3 beetroots
1 tsp vegetable oil
½ tsp salt
150g (¾ cup) Puy lentils
250g (9oz) turkey escalope
Finely grated zest of ½ lemon
10g (⅓oz) chervil, chopped
40g (1½ tbsp) balsamic syrup
100g (3½oz) feta cheese
30g (1oz) baby leaf spinach


  1. Preheat the oven to 180°C/350°F/gas mark 4 and you’ll need a baking tray (cookie sheet).
  2. First, prepare the vegetables. Peel the carrots then cut in half lengthways, cut again into pieces on an angle, discarding the tops. Peel and chop the onion into chunky pieces. Peel the beetroot and cut into wedges then cut in half again. Place all the vegetables on a baking tray (cookie sheet) and toss thoroughly in the oil. Roast in the oven for 50–60 minutes until cooked.
  3. Meanwhile, bring a pan of boiling water to the boil with the salt. Pour the lentils into the pan and cook for 18–20 minutes until soft.
  4. Then, drain through a sieve (strainer). In a hot, dry ovenproof frying pan (skillet), colour the turkey on one side, turn over and cook in the oven for a further 8–10 minutes. Remove and slice.
  5. Now, bring the salad together by mixing the lentils, carrots, onion, beetroot, lemon zest and two-thirds of the chervil together. Drizzle with the balsamic syrup and add a little salt to taste, if necessary.
  6. To serve, divide the spinach leaves between 2 plates and top each with half the lentil-vegetable mixture, half of the turkey slices, feta and remaining chervil and gently toss to combine.

Recipe extracted from Fitness Gourmet by Christian Coates, published by Jacqui Small

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