Name: Green lentil, asparagus and feta salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300 gm small green lentils (1½ cups); 2 bunches of asparagus, trimmed, halved and blanched; 100 gm baby spinach leaves; 70 gm caperberries (½ cup); 95 gm large green olives, cheeks removed and pits discarded (½ cup); 2 golden shallots, thinly sliced; 100 gm soft marinated feta, crumbled (oil reserved for dressing); To serve: sourdough toast (optional); Thyme dressing; 125 ml red wine vinegar (½ cup); 2 tbsp thyme leaves

Green lentil, asparagus and feta salad

Australian Gourmet Traveller fast recipe for green lentil, asparagus and feta salad

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

300 gm small green lentils (1½ cups)

2 bunches of asparagus, trimmed, halved and blanched

100 gm baby spinach leaves

70 gm caperberries (½ cup)

95 gm large green olives, cheeks removed and pits discarded (½ cup)

2 golden shallots, thinly sliced

100 gm soft marinated feta, crumbled (oil reserved for dressing)

To serve: sourdough toast (optional)

Thyme dressing

125 ml red wine vinegar (½ cup)

2 tbsp thyme leaves

Method

Main

1.Place lentils in a saucepan of cold water, bring to the boil, cook for 15 minutes or until tender, then drain well and place in a bowl.

2.Meanwhile, for thyme dressing, whisk ingredients and ½ cup reserved oil in a bowl to combine, season with sea salt and freshly ground black pepper, then pour over lentils.

3.Add asparagus, baby spinach, caperberries, olives and shallots, toss gently to combine, spoon into bowls, scatter with feta and serve with sourdough toast to the side, if desired.

Styling by Adelaide Lucas

Styling by Emma Knowles