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Ingredients

250g packet egg noodle vermicelli
2 tablespoons extra virgin olive oil, plus extra to drizzle
2 tablespoons lemon juice
1 garlic clove, crushed
1/4 cup roughly chopped fresh oregano
400g can lentils, drained, rinsed
250g mini roma tomatoes, thickly sliced
1 Lebanese cucumber, quartered lengthways, thickly sliced
1/2 cup pitted kalamata olives
1/2 small red onion, thinly sliced
100g fetta, halved horizontally

Method

Step 1 Cook noodles following packet directions. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.
Step 2 Whisk oil, lemon juice, garlic and 3/4 of the oregano together in a jug. Season with salt and pepper. Add lentils, tomato, cucumber, olives, onion and dressing to noodles. Toss to combine.
Step 3 Break fetta into two pieces. Serve salad topped with fetta, drizzled with extra oil and sprinkled with remaining oregano.

Greek noodle salad

How to make Greek noodle salad

Ingredients

Method