Simple, Fresh Flavours for Festive Entertaining

Looking for a fresh, make-ahead salad that holds its own on the Christmas table? This sprouted lentil salad brings festive colour, crunch, and bold Mediterranean flavours together with a bright honey-oregano dressing—perfect for entertaining without the stress.

PREPARATION: 15 MIN  |   COOKING: 15 MIN  |   READY IN: 15 MIN

Ingredients (serves 2)

• 2 cups sprouted red lentil (cooked) about 1.5 cup dry
• 1 Lebanese cucumber, peeled and sliced
• ½ cup cherry tomatoes, cut in half
• ½ cup black olives, pitted & cut in half
• ¾ cup feta cheese, crumbled
• ¼ cup Spanish onion, finely chopped
• ¼ cup fresh parsley, chopped
• 1 cup purple radish & pea microgreens

Dressing

• 2 tbsp extra virgin olive oil
• ¼ cup apple cider vinegar
• 2 tbsp honey
• 1 tsp dried oregano
• Sea salt & pepper to taste

Garnish

• 2 tbsp Salad Seeds toppers

Method

1. Create the dressing – pop all the ingredients into a bowl and mix until smooth and delicious.
2. Prep the lentils – simmer the sprouted lentils in salted water until just tender (they should hold their shape). Drain, rinse under cold water, and let them dry off.
3. Build your salad – in a large bowl, combine the lentils with cucumber, cherry tomatoes, black olives, feta, Spanish onion, parsley, and a handful of fresh microgreens.
4. Bringing it all together – drizzle over the dressing and toss gently so everything is coated.
5. Finishing touch – sprinkle with crunchy salad seeds and serve.