Lentil Salad with Honey Dressing
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Ingredients
- 150g puy lentils
- 2 tbsp Rowse Australian Clear Honey
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
- 1-2 garlic cloves, finely chopped
- 2 tbsp fresh thyme or rosemary, chopped
- 1/4 tsp smoked paprika
- salt and pepper
- 150g podded fresh or frozen broad beans
- 100g podded fresh or frozen peas
- 100g feta cheese, drained, crumbled
- chopped flat leaf parsley or mint, or a mix of both to garnish
Method
- 1
Bring a medium saucepan of water to the boil, add the lentils and simmer uncovered for 25-30 minutes until just tender then drain in a sieve.
- 2
Make the dressing by mixing the honey, vinegar, olive oil, garlic, thyme or rosemary, paprika and seasoning together in the base of a salad bowl with a fork until smooth. Add the hot lentils to the dressing and toss together.
- 3
Refill the rinsed lentil pan with water, bring to the boil, add the broad beans and peas and cook for 3-4 minutes until just tender. Drain, then add to the lentils and toss together.
- 4
Crumble the feta over the top, sprinkle with chopped parsley or mint or a mix of both and serve warm or cold with toasted ciabatta bread or pitta breads, if liked.
PER SERVING: 20.4 FAT (Excluding extras)
Lentil Salad with Honey Dressing was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 150g puy lentils
- 2 tbsp Rowse Australian Clear Honey
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
- 1-2 garlic cloves, finely chopped
- 2 tbsp fresh thyme or rosemary, chopped
- 1/4 tsp smoked paprika
- salt and pepper
- 150g podded fresh or frozen broad beans
- 100g podded fresh or frozen peas
- 100g feta cheese, drained, crumbled
- chopped flat leaf parsley or mint, or a mix of both to garnish
- 1
Bring a medium saucepan of water to the boil, add the lentils and simmer uncovered for 25-30 minutes until just tender then drain in a sieve.
- 2
Make the dressing by mixing the honey, vinegar, olive oil, garlic, thyme or rosemary, paprika and seasoning together in the base of a salad bowl with a fork until smooth. Add the hot lentils to the dressing and toss together.
- 3
Refill the rinsed lentil pan with water, bring to the boil, add the broad beans and peas and cook for 3-4 minutes until just tender. Drain, then add to the lentils and toss together.
- 4
Crumble the feta over the top, sprinkle with chopped parsley or mint or a mix of both and serve warm or cold with toasted ciabatta bread or pitta breads, if liked.
PER SERVING: 20.4 FAT (Excluding extras)
Lentil Salad with Honey Dressing was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
