Balsamic feta & mint puy lentils
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Ingredients
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- ½ small bunch of mint, finely chopped, plus extra leaves to serve
- 55g feta, cut into cubes
- 200g frozen peas
- 200g cooked puy lentils
- 200g radishes, finely sliced
Method
- STEP 1
Whisk 1 tbsp of the olive oil with 1 tbsp of the balsamic vinegar and half the chopped mint. Stir in the feta, then set aside.
- STEP 2
Put the kettle on to boil. Tip the peas into a large heatproof bowl, pour over enough boiling water to defrost them, then drain and return to the bowl. Put the lentils in a fine mesh sieve, pour over some boiling water to warm them, then drain and tip into the bowl with the peas.
- STEP 3
Add the radishes and toss together with the remaining oil, vinegar and mint. Divide between bowls and top with the marinated feta. Grind over some black pepper, if you like.
