Summer vegetable & feta lentil salad
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Bright, colourful and bursting with flavour, this is summer on a plate.
Ingredients
Peas, fresh or frozen
150 g
French Beans
200 g, trimmed
Radish
100 g, trimmed and sliced
Cucumber
75 g, roughly chopped
Cherry Tomatoes
100 g, quartered
Carrots, raw
1 medium, grated
Beetroot
100 g, cut into wedges
Puy lentils in brine
480 g, drained
Parsley, fresh
5 sprig(s), fresh, chopped
Mint, Fresh
5 sprig(s), chopped
Light feta cheese
100 g
Olive Oil
2 tablespoon(s)
Pomegranate Molasses
½ tablespoon(s)
Garlic
½ clove(s), finely chopped
Lemon Juice, Fresh
1 teaspoon(s)
Dijon Mustard
½ teaspoon(s), level
Honey
1 teaspoon(s), level
Paprika
½ pinch
Instructions
1
Bring a pan of water to the boil then blanch the peas and beans for 2-3 minutes. Drain and refresh under cold running water.
2
Mix the blanched peas and beans with the radishes, cucumber, tomatoes, carrot, beetroot, lentils, parsley, mint and feta, reserving some feta to garnish.
3
Whisk together the oil, molasses, garlic, lemon, mustard, honey and paprika. Drizzle over the salad and garnish with the reserved feta to serve.
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