Drain and rinse the canned lentils, halve the cherry tomatoes.
To make the dressing, heat balsamic vinegar in a saucepan with sugar for 2-3 minutes, until boiling and starting to caramelise.
Combine spinach, lentils, cherry tomatoes, avocado, capers and cooked brown rice in a bowl. Crumble feta over the top.
Drizzle caramelised balsamic vinegar and extra virgin olive oil over salad, add a squeeze of lemon and season with salt and pepper. Enjoy!
Notes
This Lentil, Feta & Spinach Salad is one of our favourite go-to vegetarian salads. It is loaded with plant based goodness from the vegetables and lentils. The balsamic glaze gives it a delicious sweetness.
