The Doctor's Lentil Salad

Recipe by Gyorgy Scrinis & Mathilde Lochert


1 Cup Mount Zero French-style Green Lentils 1 red onion
Juice of 1-2 lemons
1/4 Cup Mount Zero Extra Virgin Olive Oil
3/4 teaspoon salt

1. Add chopped coriander and 2 tbsps of capers
2. Add chopped parsley and 1/2 cup finely cubed feta/goats’ cheese
3. Add boiled & cubed beetroot with Mount Zero Kalamata Olives


Boil lentils for approx. 20mins until just cooked. Drain and leave to cool. Finely feather one red onion and place with lemon juice and salt in a bowl. Let it steep for at least 10mins. Add cooled lentils to onion. Top with olive oil and any ingredients from the recipe variants. Mix well, adding salt and pepper to taste.

Dr Gyorgy Scrinis is the author of ‘Nutritionism: The Science and Politics of Dietary Advice’. He is a lecturer in food politics in the Melbourne School of Land and Environment at the University of Melbourne, Australia.

Recipe Ingredients from the Mount Zero Range