Calories: 220

Difficulty: 3

Time: 20΄

Ingredients

• 500g lentils, boiled
• 200g spinach
• 1 yellow pepper, chopped
• 1 red pepper, chopped
• 20 Sparta Delicatessen Kalamon olives, pitted and sliced
• 8 Sparta Delicatessen sun-dried tomatoes
• 1 scallion, chopped
• 1 tbsp parsley, coarsely
• 2 tsp pine nut
• Salt
• 2 bay leaves
• 6 tbsp extra virgin olive oil Eladin
• 3 tbsp Sparta Delicatessen balsamic vinegar

Preparation

1. Rinse the lentils well and drain. Place them in a pot and cover with water. Add a pinch of salt and 2 bay leaves. You will know they are cooked if they still retain a slight tooth – al dente!

2. Place lentils, spinach, yellow peppers, olives, parsley, olive oil and balsamic vinegar in a bowl and mix well.

3. Serve the salad in a bowl and sprinkle with pine nuts.