Ingredients
- 100g green lentils
- 200g water
- 1 apple
- 30g dried cranberries or cherry tomatoes
- 30g pumpkin seeds
- 3 spring onions chopped
- 2 asparagus spears or green beans or any green vegetable in season
- 1 sticks celery
- 50g feta cheese (or non-dairy alternative)
Dressing
- 15ml sherry vinegar
- ½ tsp mustard
- 50ml rapeseed oil
- salt and pepper
- You can cook lentils without soaking, so wash the dried lentils and drain.
- Place the lentils and water into a pot and bring to the boil.
- Cover the pot and place on a low heat and cook for 18-20 minutes until the lentils are tender and all the water has evaporated.
- Make the dressing by whisking the sherry vinegar, seasoning and mustard together and adding the oil slowly. Add this to lentils as they cool.
- Slice the asparagus and fry quickly to in a little oil.
- Chop the apple, celery and spring onions and add to the salad with the cranberries.
- Toss together lightly and crumble the feta cheese (if using) and pumpkin seeds over the top.
- Serve warm or cold.
