Green lentil, asparagus and feta salad


You'll need

300 gm (1½ cups) small green lentils 2 bunches of asparagus, trimmed, halved and blanched 100 gm baby spinach leaves 70 gm (½ cup) caperberries 95 gm (½ cup) large green olives, cheeks removed and pits discarded 2 golden shallots, thinly sliced 100 gm soft marinated feta, crumbled (oil reserved for dressing) To serve: sourdough toast (optional)   Thyme dressing 125 ml (½ cup) red wine vinegar 2 tbsp thyme leaves

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool