• 200g lentils Lentils, green, boiled
• 80g lettuce Lettuce, romaine
• 60g bean sprouts Bean Sprouts
• 60g cherry tomatoes Cherry Tomatoes
• 30g feta Feta
• 15g balsamic vinegar Balsamic Vinegar
• 5g olive oil Olive Oil

1. 1

   Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.

2. 2

   Whisk together the balsamic dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the romaine leaves, beansprouts and cherry tomatoes with half the dressing.

4. 4

   Top with the green lentil and feta, then drizzle with the remaining dressing.

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