Serve this salad warm as a healthy side dish to grilled meats or allow it to cool and serve it as a light lunch with toasted pita bread.
Try French green lentils (also known as blue lentils) for this salad. These lentils are blueish green and they hold their shape well and remain firm after being cooked, so they are great in salads. Cook according to the packet directions, then make the salad as described in the main recipe. * Use cherry tomatoes instead of the roma tomatoes. Cut 375 g (about 1½ punnets) yellow or red cherry tomatoes (or a mixture of both) into halves or quarters and use in place of the roma tomatoes.
Lentils and other legumes are a good dietary source of copper, a trace mineral that may help lower blood cholesterol. * The iron in lentils is more easily absorbed by the body if you cook or serve the lentils with a food rich in vitamin C, such as tomatoes, capsicums, cabbage, broccoli or citrus juice.
GI estimate low.