I love a salad!

The ease of throwing all sorts of ingredients together and creating a healthy, nutritious and deliciously tasting meal in minutes is probably the reason why.

And a salad is the perfect way to use up left overs too!

This salad uses up left over Ham hock (which I used for my Parsnip and Ham soup) and pairs deliciously with feta cheese and Puy lentils, added to mixed leaves, red onions, tomatoes and roughly chopped fresh mint.

High in protein, fibre and nutrients, its a delicious, simple salad that ticks all the boxes.

The flavours combine beautifully and is packed with an array textures.

I used a simple salad dressing of Olive oil, Dijon mustard, squeezed lemon and a sprinkling of salt.

INGREDIENTS

Salad Leaves

Handful of Chopped Tomatoes

1/2 Small Red Onion, thinly sliced

3 x tbsp Puy Lentils

45 grams Feta Cheese

100 grams Ham Hock

METHOD

Wash and spin the lettuce leaves and place on the plate.

Wash and chop the tomatoes, chop the red onion, chop the fresh mint and mix together with the salad leaves.

Roughly chop the ham and add the lentils and pour over the dressing.

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