Salmon, Feta and Lentil Salad

Serves 2

Syn Free in Extra Easy providing you use the cheese and olive oil as your Healthy Extras

150g puy lentils

80g pomegranate seeds

80g baby leaf spinach

50g radishes, sliced

80g baby plum tomatoes, halved

½ pack flat leaf parsley, finely chopped

100g feta cheese, chopped

1 tin of pink salmon

Dressing

1 tbsp olive oil

½ tbsp white wine vinegar

½ tsp Dijon mustard

½ tsp sweetener

Boil the lentils for 30 minutes or so in some stock until tender. Alternatively, you can use a tin of cooked lentils. Mix together with the pomegranate seeds, spinach, radishes, tomatoes and parsley. Mix up all the dressing ingredients and toss with the salad. Carefully stir in the feta cheese and salmon and serve.