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Lentil Salad with Rowse Honey Dressing

By Rowse
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.