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Puy lentil salad with peaches & feta
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150g Puy lentils, rinsed
1 large continental salad onion, halved lengthways and thinly sliced
1 red chilli, thinly sliced
1 small fennel, thinly sliced
100g bag watercress, thick stalks removed
75ml honey & mustard dressing
4 tsp lemon juice
100g Essential Greek Feta, roughly crumbled
2 peaches, sliced
25g roasted salted almonds, chopped
1. Put the lentils in a saucepan, cover with boiling water and cook for 25-30 minutes until tender. Put the salad onion, chilli, fennel and watercress in a bowl and mix well. Combine the honey and mustard dressing with the lemon juice in a small bowl.
2. Rinse the lentils in cold water and drain thoroughly. Add to the salad with the dressing and mix well. Spoon onto plates and scatter with the feta, peaches and nuts.
Cook’s tip There’s no need to throw away the watercress stalks – they have a deliciously robust, peppery flavour. Try them finely chopped and stirred through a tomato pasta sauce or folded into mayo to serve alongside chicken or fish, or as a dressing for a seasonal slaw.
Typical values per serving:
1 of your 5 a day; source of protein; high in fibre.
This recipe was first published in August 2020.