Bruschetta Lentil Salad

a simple lentil spinach salad topped with parsley, bruschetta, nuts and feta to create a superfood lunch!

1 cup dry lentils, cooked
8 small-medium tomatoes, diced, seedy pulp removed
2 cloves garlic, minced
11 oz baby spinach, loosely chopped
1 cup finely chopped parsley
½ cup chopped walnuts
feta cheese to top, optional
2 Tbs olive oil, more to drizzle
salt and pepper

View the full recipe at www.oatandsesame.com →