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Lentil Salad with Honey Dressing

Lentil Salad with Rowse Honey Dressing

Brought to you by: Rowse
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This is a light and healthy salad that tastes just as good the day after it is made. If you fancy serving with homemade croutons, simply drizzle a little olive oil over sliced ciabatta bread, cook until crisp and golden on a preheated griddle pan and cut into croutons.
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Ingredients

  • 150g puy lentils
  • 2 tbsp Rowse honey Pure & Natural
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 2 garlic cloves , finely chopped
  • 2 tbsp fresh rosemary, chopped (or you can use thyme)
  • ¼ tsp smoked paprika
  • 1 pinch salt
  • 1 pinch pepper
  • 150g broad beans, (or soya beans)
  • 100g feta cheese , drained, crumbled
  • 1 handful flat leaf parsley , chopped, to garnish

Method

Step 1

Bring a medium saucepan of water to the boil, add the lentils and simmer uncovered for 25-30 minutes until just tender then drain into a sieve.

Step 2

Make the dressing by mixing the honey, vinegar, olive oil, garlic, thyme or rosemary, paprika and seasoning together in the base of a salad bowl with a fork until smooth. Add the hot lentils to the dressing and toss together.

Step 3

Refill the rinsed lentil pan with water, bring to the boil, add the broad beans and peas and cook for 3-4 minutes until just tender. Drain, then add to the lentils and toss together.

Step 4

Crumble the feta over the top, sprinkle with chopped parsley or mint or a mix of both and serve warm or cold with toasted ciabatta bread or pitta breads, if liked.

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