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Mediterranean lentil salad with BG vinai

mediterranean lentil salad with black garlic vinaigrette 

This is the perfect lunch box dish – healthy, nutritionally balanced and satisfying. Plus, it keeps in the fridge for up to 5 days!

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  • 100g dry lentils, cooked as per instructions on the packaging and drained

  • 1 ½  chopped bell peppers (use different colours to add vibrance to the salad) 

  • 5 tablespoons of chopped olives (use a mixture of black and green)

  • 5 baby gherkins, chopped

  • 4 tablespoons of chopped sun-dried tomatoes

  • 2 tablespoons of olive oil (or oil from sun-dried tomatoes)

  • 2 tablespoons Original Black Garlic paste

  • 1–2 tablespoons apple cider vinegar, to taste

  • 4 tablespoon parsley leaves, freshly chopped

  • Salt & pepper to taste


To make combine all ingredients in a mixing bowl.

Recipe by Justyna of Garlic Matters

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