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


  • 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
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At A Glance

  • Serves 4 people

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