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!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||3.6 g||14 g|
|Protein||7 g||27.2 g|
|Salt||0.39 g||1.5 g|
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.
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)
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!)
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
Meanwhile, chop the baby plum tomatoes in half
Add the chopped tomatoes and washed rocket to a large mixing bowl
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!
Meanwhile, crumble the feta cheese into rough, bite-sized pieces
Combine the Dijon mustard, white wine vinegar, the juice of 1/2  lemon and 3 tbsp [6 tbsp] olive oil
Season with a pinch of salt and pepper – this is your lemony dressing
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
Set the lentil salad in the centre of the table, ready to share
Top with the asparagus, crumbled feta, pumpkin seeds and lemon wedges
Season with a grind of black pepper and let everyone dig in