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