THURSDAY: Lentil Salad

WEDNESDAY: Mediterranean Stuffed Sweet Potatoes with Kalamon Olives
February 26, 2020
FRIDAY: Pizza with feta cheese, fresh tomatoes, herbs, and Kalamon olives
February 28, 2020

What you need

1 cup boiled lentils
320gr / 11oz tuna in water
2 carrots
50gr / 1.8oz Latrovalis Kalamon olives
3 fresh onions
400gr / 14oz boiled basmati rice
100gr / 3.5oz cherry tomatoes
2 tablespoons capers
Fresh parsley
80gr / 3oz olive oil
2 tablespoons lime juice
50gr / 1.8oz balsamic vinegar cream
Freshly ground pepper

How to cook

Grate the carrots over the tuna. Cut the olives, the spring onions, and the cherry tomatoes and add to the bowl. Add the capers, the boiled rice, and the boiled lentils to the bowl. season with salt and freshly ground pepper to your liking. Combine all the ingredients well in the bowl. Blend the olive oil, lime juice and balsamic vinegar cream into a thick dressing. Sprinkle the dressing over the salad, add the parsley finely chopped, and toss well. Serve with some extra balsamic vinegar cream. Enjoy your meal!

Nutrition Titbit

Hydroxytyrosol is the major olive polyphenol consumed and well absorbed in humans. It is considered to have the highest antioxidant potency compared to the other olive polyphe- nols.