Rhubarb & Lentil Salad
Sweet, tart roasted rhubarb adds a vibrant tang to earthy lentils, creating a balanced salad that’s both hearty and refreshing. Tossed with fresh parsley, a light vinaigrette and tasty feta cheese, it’s a unique dish that's delicious cold or warmed up.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
200 g rhubarb
250 g cooked puy lentils
1 tsp olive oil
1 tbsp honey
½ red onion (diced)
30 g parsley (chopped)
60 g feta (crumbled)
For the dressing:
1 tsp Dijon mustard (or red wine vinegar)
2 tbsp olive oil
½ lemon (juiced)
salt & pepper (to taste)
Recipe:
Preheat the oven to 200C/180C fan/gas mark 6. Line a baking tray with baking paper.
Cut the rhubarb into small pieces and add to the baking tray. Toss with olive oil plus a pinch of salt and honey. Roast for 15 minutes, until just tender but not mushy.
Add the dressing ingredients to a bowl and whisk to combine. Add the lentils, red onion, parsley and feta. Mix until well coated. Gently fold in the roasted rhubarb at the end.
Dish up and enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days.
