Lentil, Feta & Spinach Salad

Serves: 4 | Prep time: 10 mins 


  • 120g baby spinach

  • 1 x 400g canned brown lentils

  • 1 punnet cherry tomatoes

  • 1 avocado, diced

  • 2 tbsp capers

  • 2 cups cooked brown rice

  • 1/2 cup feta, crumbled

  • Lemon, cut into wedges (to serve)

  • 3 tbsp balsamic vinegar

  • 1 tsp sugar

  • Extra virgin olive oil

  • Salt and pepper, to season


  1. Drain and rinse the canned lentils, halve the cherry tomatoes.
  2. To make the dressing, heat balsamic vinegar in a saucepan with sugar for 2-3 minutes, until boiling and starting to caramelise.
  3. Combine spinach, lentils, cherry tomatoes, avocado, capers and cooked brown rice in a bowl. Crumble feta over the top.
  4. Drizzle caramelised balsamic vinegar and extra virgin olive oil over salad, add a squeeze of lemon and season with salt and pepper. Enjoy!


  • 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. 
  • Try mixing it up by adding some grilled halloumi.
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