This super-speedy salad is packed with veg (and flavour!). So simple – ready-to-eat beluga lentils speed things along. Top with Dijon & lemon dressing, salty feta and crunchy pumpkin seeds and dig in!
Prep Time
10 min
Cuisine
French
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (mustard, sulphites, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)
2
Now, let's get started!
Heat a large, wide-based pan (preferably non-stick) with a matching lid over a medium heat
Meanwhile, chop the asparagus in half (chop them in one bunch for speed!)
3
Once hot, add the asparagus to the pan with a pinch of salt and a small splash of cold water
Cover and cook for 3-4 min or until bright green and tender with a slight bite
Once done, remove the pan from the heat and set aside until serving
4
Meanwhile, chop the baby plum tomatoes in half
Add the chopped tomatoes and washed rocket to a large mixing bowl
5
Microwave the beluga lentils according to packet instructions
Tip: if you're cooking two packets, pop them in together but increase the microwave cook time accordingly!
6
Meanwhile, crumble the feta cheese into rough, bite-sized pieces
Combine the Dijon mustard, white wine vinegar, the juice of 1/2 [1] lemon and 3 tbsp [6 tbsp] olive oil
Season with a pinch of salt and pepper – this is your lemony dressing
7
Add the cooked lentils to the bowl of tomatoes and rocket with the lemony dressing and give everything a good mix up – this is your lentil salad
Cut the remaining lemon into wedges
8
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