Lentil and feta salad jars

45 min · 4 servings · 480 kcal

Nora Beckett · @nora_beckett

Dressing at the bottom, leaves at the top, and nothing goes soggy for four days. About 18 g protein per jar. No cooking beyond the lentils.

Ingredients

• green lentils250 g
• cherry tomatoes300 g
• cucumber1 pc
• feta200 g
• rocket100 g
• olive oil4 tbsp
• red wine vinegar2 tbsp
• Dijon mustard1 tsp
• salt and pepper1 to taste

Instructions

1. Simmer the lentils in unsalted water for 20–25 minutes until tender but not collapsing. Salt them only at the end — salted early, the skins toughen.
2. Drain and cool completely.
3. Whisk the oil, vinegar, mustard, salt and pepper into a dressing and divide it between four jars.
4. Layer in this order and no other: dressing, lentils, halved tomatoes, diced cucumber, crumbled feta, rocket on top.
5. Seal and refrigerate. The leaves stay dry because nothing wet touches them.
6. Shake the jar into a bowl when you eat it. Keeps 4 days.

Per serving