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To provide a balanced meal with protein, fiber, and healthy fats to support muscle recovery and sustained energy for cycling training.
Ingredients:
-
150glentils
-
100gspinach
-
100gcherry tomatoes
-
100gcucumber
-
0.5itemred onion
-
50gfeta cheese
-
2tbspolive oil
-
2tbsplemon juice
-
1tsphoney
-
0.5tspsalt
-
0.25tspblack pepper
Preparation Time: 20 minutes
Instructions:
- Cook lentils according to package instructions and let them cool.
- In a large bowl, combine spinach, cherry tomatoes, cucumber, and red onion.
- Add cooled lentils to the vegetable mixture.
- Crumble feta cheese over the salad.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for up to an hour before serving.
| Nutrition | Per Serving 570 g | Per 100g |
|---|---|---|
| Energy | 700 kcal | 123 kcal |
| Protein | 25 g | 4.4 g |
| Fibre | 15 g | 2.6 g |
| Salt | 1.5 g | 0.3 g |
| Sugar | 10 g | 1.8 g |
| Carbohydrates | 60 g | 10.5 g |
| Fat | 40 g | 7.0 g |
-
150glentils
-
100gspinach
-
100gcherry tomatoes
-
100gcucumber
-
0.5itemred onion
-
50gfeta cheese
-
2tbspolive oil
-
2tbsplemon juice
-
1tsphoney
-
0.5tspsalt
-
0.25tspblack pepper
Cook lentils according to package instructions and let them cool.
In a large bowl, combine spinach, cherry tomatoes, cucumber, and red onion.
Add cooled lentils to the vegetable mixture.
Crumble feta cheese over the salad.
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for up to an hour before serving.