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Lentil, apple and dried cranberry salad

This crisp, fresh salad makes a great lunch or side dish.


  • 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)


  • 15ml sherry vinegar 
  • ½ tsp mustard 
  • 50ml rapeseed oil 
  • salt and pepper 
  1. You can cook lentils without soaking, so wash the dried lentils and drain. 
  2. Place the lentils and water into a pot and bring to the boil. 
  3. 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. 
  4. Make the dressing by whisking the sherry vinegar, seasoning and mustard together and adding the oil slowly. Add this to lentils as they cool. 
  5. Slice the asparagus and fry quickly to in a little oil. 
  6. Chop the apple, celery and spring onions and add to the salad with the cranberries. 
  7.  Toss together lightly and crumble the feta cheese (if using) and pumpkin seeds over the top. 
  8. Serve warm or cold. 

Contribution by:

Niall Murray
Chef lecturer
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Niall is a chef lecturer at City of Glasgow College.

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