Lentil and red grape salad with creamy feta and a lemon dressing – The Source Bulk Foods
Lentil and red grape salad with creamy feta and a lemon dressing https://www.thesourcebulkfoods.co.uk/wp-content/uploads/2020/04/spoonfulofhappy_lowres-7650.jpg Lunch • 150g green lentils • 50g pine nuts • 50g sunflower seeds • 20g parsley, finely chopped • 100g red grapes (or strawberries, raspberries or watermelon) some whole, some halved • 2 large handfuls of salad leaves • Salt and pepper For the creamy feta • 150g feta • 100g Greek yoghurt • Pinch of salt • Zest of 1 lemon (save the juice for the dressing) For the dressing • 50ml olive oil • 10g honey • Juice of 1 lemon (about 30ml) • 1-2 tsp Dijon mustard, depending on taste • Salt and pepper Rinse the lentils thoroughly, then place in a large saucepan of water with a pinch of salt. Bring to the boil, then cover and reduce to a simmer and cook for 18-20 minutes, or until cooked to your taste. Drain, rinse thoroughly until cold and set aside. Meanwhile, whisk the feta, Greek yoghurt and salt together in a bowl. Once creamy and smooth, stir in the lemon zest and pop back in the fridge to set slightly. To make the dressing, put all the ingredients into a jar, add the lid and shake until fully combined. Add more salt and mustard to taste. Add the pine nuts, sunflower seeds, parsley, grapes, salad leaves and a big pinch of salt and pepper in a large salad or mixing bowl. Once the lentils are cold, add to the bowl and stir through. To serve, spread some of the creamy feta onto a plate, then top with the salad and drizzle with the dressing to finish.   To make this vegan, you can swap out the creamy feta for some plant-based yoghurt or hummus. You can also replace the honey with maple syrup, rice syrup or agave. PT20 M
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Lentil and red grape salad with creamy feta and a lemon dressing

Lentil and Grape Salad DOWNLOAD RECIPE

Lentil and red grape salad with creamy feta and a lemon dressing

INGREDIENTS

• 150g green lentils
• 50g pine nuts
• 50g sunflower seeds
• 20g parsley, finely chopped
• 100g red grapes (or strawberries, raspberries or watermelon) some whole, some halved
• 2 large handfuls of salad leaves
• Salt and pepper

For the creamy feta
• 150g feta
• 100g Greek yoghurt
• Pinch of salt
• Zest of 1 lemon (save the juice for the dressing)

For the dressing
• 50ml olive oil
• 10g honey
• Juice of 1 lemon (about 30ml)
• 1-2 tsp Dijon mustard, depending on taste
• Salt and pepper

TIME

20 Minutes

SERVES

Serves 2 (or 4 as a side)

DIFFICULTY
METHOD

Rinse the lentils thoroughly, then place in a large saucepan of water with a pinch of salt. Bring to the boil, then cover and reduce to a simmer and cook for 18-20 minutes, or until cooked to your taste. Drain, rinse thoroughly until cold and set aside.

1

Meanwhile, whisk the feta, Greek yoghurt and salt together in a bowl. Once creamy and smooth, stir in the lemon zest and pop back in the fridge to set slightly.

2

To make the dressing, put all the ingredients into a jar, add the lid and shake until fully combined. Add more salt and mustard to taste.

3

Add the pine nuts, sunflower seeds, parsley, grapes, salad leaves and a big pinch of salt and pepper in a large salad or mixing bowl. Once the lentils are cold, add to the bowl and stir through.

4

To serve, spread some of the creamy feta onto a plate, then top with the salad and drizzle with the dressing to finish.

 

To make this vegan, you can swap out the creamy feta for some plant-based yoghurt or hummus. You can also replace the honey with maple syrup, rice syrup or agave.

5

Lunch

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