LENTIL & ASPARAGUS SALAD

  • 100 g French green lentils

  • ½ red onion

  • 2 tbsp red wine vinegar

  • 1 bunch asparagus

  • 3 tbsp olive oil

  • ¼ cup goats feta

  • handful fresh herbs

 

Soak the lentils in water for 1 hour prior to cooking. Drain soaked lentils before adding to saucepan with in 4 cups of water. Bring to the boil before then reduce to a simmer for 20 minutes until the lentils are tender. Drain and set aside.

Thinly slice the red onion and place in a bowl. Cover with 1 tbsp of red wine vinegar and a pinch of salt. Set aside to marinade for 10 mintues.

Slice asparagus at an angle into 2cm pieces, discarding the woody ends. Place sliced asparagus in a bowl and cover with boiling water. Blanch the asparagus in the water for 2 minutes before draining. 

Toss the lentils, onions and asparagus to combine. Drizzle with remaining red wine vinegar and olive oil. Finally toss through roughly chopped herbs and crumbled feta.

Enjoy at room temperature.

Serves 2