Mediterranean Salad

 

I love a good salad and this nutrient-rich mediterranean salad is simply delicious. With a mix of lentils, quinoa and beans - it'll give you a steady flow of energy to help you stay fuller for longer and stabilise your mood. 

This recipe uses the McKenzie's SuperBlend Protein mix - have you tried it yet? I think it's pretty awesome. It combines lentils, quinoa and beans to provide a good source of protein and you can buy it at many major supermarkets. A serve provides an average of 20% of your recommended daily protein intake and about 1/3 of your daily fibre requirements!

That's in part thanks for the nutrient powerhouse that are legumes which is why Grains and Legumes Nutrition Council recommend getting 2-3 serves per week. 

Legumes are a great plant-based source of protein, they are also loaded with fibre (for a healthier gut) and provide a wonderful source of slow burning carbohydrates. Did I mention that they are super affordable too? 

Just another reason to try this delicious recipe! 

Mediterranean Salad with Crumbed Feta

Serves: 4-6

Method

  • 1 cup McKenzie’s SuperBlend Protein
  • 1 small red onion, chopped finely
  • 1 cup fresh coriander, finely chopped
  • 1 cup fresh parsley, finely chopped
  • Zest & juice of 1 lemon
  • 1/3 cup olive oil
  • 2 tbs capers
  • 1⁄2 cup currants*
  • 2 tbs McKenzie’s Pine Nuts, toasted
  • 1/3 cup sunflower seeds, toasted
  • 1⁄2 cup McKenzie’s Flaked Almonds, toasted
  • 150g feta cheese
  • 1 tsp cumin seeds, toasted
  • 1 tbs honey

*Currants are my latest foodie purchase and now I just love adding them to salads! Where have they been my whole life? They are worth adding to your shopping list, along with the SuperBlend Protein.  

Ingredients

  1. In a medium saucepan with 3 cups of boiling water, add 1 cup SuperBlend Protein. Cook on a medium heat, stirring occasionally for approximately 15 minutes or until grains are tender. Drain and rinse well.

  2. Add SuperBlend Protein to a large bowl with red onion, coriander, parsley, lemon zest and juice, olive oil, capers and currants. Gently combine. Add pine nuts, sunflower seeds and flaked almonds.

  3. In a small bowl, combine feta cheese, honey and toasted cumin seeds. Serve salad on plates or large platter/paddle and top with feta mixture.


I am a HUGE fan of legumes and eat them almost every day! Naturally, I wanted to work with Grains & Legumes Nutrition Council and McKenzies Foods to help share some healthy eating inspo using legumes. This post is sponsored and I'm very proud of the fact.