Asparagus & lentil salad with cranberries & crumbled feta

Asparagus & lentil salad with cranberries & crumbled feta

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(7 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal359
  • fat12g
  • saturates4g
  • carbs35g
  • sugars6g
  • fibre11g
  • protein22g
  • salt1g
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  • 1 garlic clove
  • 125g puy lentils
  • 100g pack fine asparagus tips



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 3 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 25g dried cranberries
  • 1 tbsp extra virgin rapeseed oil, plus a little extra (optional)
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 tsp organic apple cider vinegar
  • 140g cherry tomatoes, halved
  • 50g feta (read back of pack for vegetarian option)



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…


  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.

  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.

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Comments, questions and tips

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23rd Jun, 2015
I made this for work lunch yesterday. Like another commenter, I felt it was OK but not fantastic. The lentils are pretty boring essentially even with the vinegar, so it needed some spicing up in my opinion. Maybe the addition of a chopped chili would help. I used soft goat cheese instead of feta.
12th Jun, 2015
Really delicious lunch, quick and easy to make and travels well in a plastic container. I did add salt and pepper to taste, like I usually do with any savoury dish, and found it really flavourful like that!
9th Jun, 2015
I made this for a quick weeknight meal. It was quick and easy to pull together and looked beautiful on the plate, and great it is so healthy. However, its taste was only ok, it certainly didn't blow my socks off! I'd liven it up next time with some extra seasoning, sun-dried tomatoes and fresh herbs.
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