Lentil Salad with Feta and Mint
This lentil salad recipe brings fresh crunch and plenty of colour to a summer Christmas spread. Brown lentils, sweet yellow pepper and juicy tomatoes get a lively lift from mint and a lemon-mustard dressing.
Spoon it onto a wide platter so the feta and vegetables stay scattered through the salad rather than sinking into a deep bowl. It makes a generous side for six alongside braai mains and other festive favourites.
Why it works on a South African Christmas table
There is no oven space to negotiate and no last-minute cooking. The lentils give the salad substance, while cucumber and herbs keep it fresh alongside smoky chicken, lamb chops or grilled mushrooms.
Ingredients
For the dressing
Instructions
- 1Drain the lentils in a colander and rinse with cold water. Let them stand for 5–10 minutes, giving the colander an occasional shake, until no water collects underneath.
- 2Slice the red onion into very thin quarter-moons. Place in a small bowl of cold water for 5 minutes to mellow the bite, then drain and pat dry.
- 3Cut the cucumber and yellow pepper into small, even pieces. Scoop out the cucumber seeds first if the centre is particularly watery. Halve the tomatoes, cutting larger ones into quarters.
- 4Put all the dressing ingredients into a clean screw-top jar. Close tightly and shake until the mustard is fully blended and the dressing looks creamy.
- 5Transfer the lentils to a roomy bowl and gently mix with about two-thirds of the dressing. Leave for 5 minutes while you chop the herbs.
- 6Add the cucumber, pepper, tomatoes, onion, parsley and mint. Fold together with the remaining dressing, lifting from the bottom rather than stirring vigorously.
- 7Break the feta into small chunks and scatter most of it through the salad. Taste before adjusting the salt. Spoon onto a platter, finish with the reserved feta and serve, or cover and refrigerate until needed.
Nutrition (per serving)
- Calories
- 284 kcal
- Carbohydrates
- 26.9 g
- Protein
- 13.3 g
- Fat
- 14.8 g
- Saturated fat
- 4.4 g
- Sugar
- 5.1 g
- Fibre
- 8.5 g
- Sodium
- 607 mg
- Cholesterol
- 22 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- For a head start, rinse the lentils, chop the pepper and mix the dressing the day before. Refrigerate separately; cut the tomatoes and cucumber and add the herbs on serving day.
- Drain everything thoroughly, including the feta. Excess liquid will weaken the dressing and collect on the serving platter.
- Keep the salad chilled until the meal begins. On a hot Christmas afternoon, put out smaller portions and replenish from the fridge; avoid leaving it unrefrigerated for more than two hours, or one hour above 32°C.
- For a plant-based platter, use maple syrup instead of honey and replace the feta with a vegan alternative, checking the seasoning before adding extra salt.
Frequently asked questions
Can I use dried lentils instead of tins?
Yes. Cook about 200 g dried brown or green lentils according to the packet instructions, stopping when tender but still intact. Drain thoroughly, cool promptly and weigh out approximately 480 g for the salad. This adds cooking and cooling time.
What can I use instead of mint?
Replace the mint with another 10 g parsley for a milder flavour, or use fresh basil and add it just before serving.
How long will leftovers keep?
Refrigerate promptly in a sealed container and eat within two days. The cucumber and tomatoes will release some juice and the herbs will soften, so the salad is crunchiest on the day it is assembled. Discard portions left out beyond the safe serving times above.
