Blooming bites

Lentil salad with honey dressing

Name: Lentil salad with honey dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 150g/5oz puy lentils; 2 tablespoons Rowse Acacia honey; 2 tablespoons red wine vinegar; 4 tablespoons olive oil; 1-2 cloves garlic, finely chopped; 2 tablespoons fresh chopped thyme or rosemary leaves; ¼ teaspoon smoked paprika; Salt and pepper; 150g/5oz podded fresh or frozen broad beans; 100g/4oz podded fresh or frozen peas; 100g/4oz feta cheese, drained, crumbled; Chopped flat leafed parsley or mint or a mix of both to garnish

15 mins to prep
30 mins to cook
Serves 4

This recipe uses:Acacia HoneyWhere to buy

About

Try our light and healthy lentil salad recipe, perfect as a side or lunchtime dish.

Ingredients

Top tip: Tick off the items you've already got, so you can quickly see what's left to buy

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 into 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.
5
Tips: This is light and healthy salad that tastes just as good the day after it is made. If you fancy serving with homemade croutons, simply drizzle a little olive oil over sliced ciabatta bread, cook until crisp and golden on a preheated griddle pan and cut into croutons.