Fast Recipes

Green lentil, asparagus and feta salad

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

By Adelaide Lucas
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Green lentil, asparagus and feta salad


  • 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


  • 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.
  • Author: Adelaide Lucas