Asparagus & lentil salad with cranberries & crumbled feta
Delight in the harmonious blend of tender asparagus, earthy lentils, tangy cranberries, and rich crumbled feta in this vibrant salad.
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)
Instructions:
- Grate the garlic finely and place it in a bowl. Cook the lentils for 25 minutes, then steam the asparagus for the final 5 minutes until it is just tender.
- While the lentils and asparagus are cooking, combine the onions, cranberries, oil, and vinegar in the bowl with the garlic. Mix well. Once the lentils are cooked, drain them and mix them into the dressing with the tomatoes. Transfer the mixture into containers for a packed lunch, or onto plates. Top with the asparagus and crumble the feta on top. Optionally, drizzle with a bit more oil before serving.
Summary:
- Calories: 838 kcal
- Fat: 27 g
- Protein: 42 g
- Carbs: 115 g
- Potassium: 1558 mg
- Magnesium: 108 mg