Recipe

Lentil Salad

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Lentil Salad

Tasty lentil salad topped with toasted flaked almonds and crumbled feta cheese.




Ingredients to serve 2

  • ¾ cup x brown lentils – rinse
  • 2¼ cups x boiling water (for the lentils)
  • 1½ tbsp x flaked almonds
  • ½ x red onion – peel & slice thinly
  • ½ x butternut
  • 1½ tbsp x raisins
  • ½ x lemon – zest & juice
  • 5g x fresh dill – chop leaves finely
  • 100g x Fairview feta
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1½ cups x brown lentils – rinse
  • 4½ cups x boiling water (for the lentils)
  • 3 tbsp x flaked almonds
  • 1 x red onion – peel & slice thinly
  • 1 x butternut
  • 3 tbsp x raisins
  • 1 x lemon – zest & juice
  • 10g x fresh dill – chop leaves finely
  • 200g x Fairview feta
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Then cut in half and juice.

Step 3

Lentils: Place a pot on medium-high heat and add boiling water (see quantity above, no salt). Add the lentils and boil gently for 15-20 minutes until tender. Drain and season with salt.

Step 4

Butternut crisps: 4 box: Cut the butternut lengthways into quarters. 2 box: Cut the butternut in half lengthways. Scrape the seeds out with a spoon and discard. Then slice the butternut crossways into very thin crisps, about 2mm thick. On a tin foil lined baking tray, lay the butternut crisps out in a single layer. Drizzle a little olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes until golden and crispy.

Step 5

Flaked almonds: Put a pan on medium-high heat. Add the flaked almonds to the dry pan and toast for 2-3 minutes until lightly browned. Shake the pan often so that they don’t burn. Remove and set aside.

Step 6

Onion mix: Place a pan on medium-high heat with a drizzle of olive oil and a knob of butter. When the butter has melted, add the red onion with a pinch of salt and sauté for 5 minutes. Add the raisins and cook for another minute. Remove, and set aside.

Step 7

Salad: Mix the lentils with a drizzle of olive oil, lemon zest and season with salt, pepper and lemon juice to taste. Mix through the butternut crisps, dill and the onion mix.

Step 8

Serve the salad topped with toasted flaked almonds and crumble feta over the top.