Feta and Clementine Bowl

• red onion↗1

  cut in half and thinly sliced

• lemon↗1

  zest and juice

• clementines↗2

  one zest, flesh sliced

• garlic cloves↗2

  minced

• canned green lentils↗400g g

  drained

• balsamic vinegar↗1 tbsp tbsp
• rapeseed oil↗1 ½ tbsp tbsp
• red pepper↗1

  cut into quarters and sliced

• feta↗60g g

  crumbles

• mint↗small handful handful

  chopped

• walnut halves↗4

  chopped

Step-by-step instructions

1. 1

   Combine the onion with lemon juice, lemon zest, clementine and garlic.

2. 2

   Transfer the lentils into two glasses or lunch boxes and drizzle with balsamic vinegar and 1 tbsp oil. Heat the remaining oil in a large non‑stick wok, add the pepper and stir‑fry for 3 minutes. Add half of the onion and cook until soft. Place on top of the lentils, then combine the clementines, remaining onion, feta, mint and walnuts.