Salad

1 cup baby spinach leaves, finely sliced  

150g cherry tomatoes, halved  

1 small carrot, grated  

400g can brown lentils, drained   

¼ cup walnuts, roughly chopped   

¼ cup parsley, finely chopped   

50g goat’s feta, crumbled   

Dressing

1 Tbsp olive oil  

2 Tbsp lemon juice  

½ tsp Dijon mustard