Lentil Salad with Rowse Honey Dressing
By Rowse
Published on 04 November 2022
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.Time and servings
45 minsTotal time
4Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 2 tbsp of rowse honey pure & natural
- 2 tbsp of red wine vinegar
- 2 garlic cloves, finely chopped
- 0.25 tsp of smoked paprika
- 1 pinch of salt
- 100 g of feta cheese, drained, crumbled
- 1 handful of flat leaf parsley, chopped, to garnish
- 150 g of puy lentils
- 4 tbsp of olive oil
- 2 tbsp of fresh rosemary, chopped (or you can use thyme)
- 150 g of broad beans, (or soya beans)
- 1 pinch of pepper
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.