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Asparagus & lentil salad with cranberries & crumbled feta

Asparagus & lentil salad with cranberries & crumbled feta

A star rating of 4.3 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Asparagus tips take the leading role in this healthy, seasonal salad with spring onions, cherry tomatoes and salty crumbled cheese

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal359
fat12g
saturates4g
carbs35g
sugars6g
fibre11g
protein22g
salt1g
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Ingredients

  • 1 garlic clove
  • 125g puy lentils
  • 100g pack fine asparagus tips
  • 3 spring onions , finely sliced
  • 25g dried cranberries
  • 1 tbsp extra virgin rapeseed oil , plus a little extra (optional)
  • 2 tsp organic apple cider vinegar
  • 140g cherry tomatoes , halved
  • 50g feta (read back of pack for vegetarian option)

Method

  • STEP 1

    Finely grate the garlic and put in a bowl. Boil the lentils for 25 mins, and put the asparagus in a steamer over them for the last 5 mins until just tender.

  • STEP 2

    Meanwhile, put the onions, cranberries, oil and vinegar in the bowl with the garlic and stir well. When the lentils are ready, drain and toss them into the dressing with the tomatoes. Tip into plastic containers (for a packed lunch), or onto plates, then top with the asparagus and crumble over the feta. Drizzle with a little extra oil, if you like.

RECIPE TIPS
PUY LENTILS

Although packs of pre-cooked lentils are convenient, they often come with salt and extra flavourings, so it is well worth cooking your own.

Goes well with

Recipe from Good Food magazine, June 2015

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A star rating of 4.3 out of 5.8 ratings
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