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Roasted rhubarb, feta and lentil salad recipe
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14 ratings
The salty tang of feta is a classic addition to a lentil salad, but here we've taken it up a notch, with bright and zingy rhubarb. Roasting this fabulous fruit brings out its natural sweetness, balancing beautifully with the mild earthy flavour of lentils and salty feta. This makes a lovely lunch or light, speedy dinner that tastes as good as it looks! See method
Ingredients
- 400g pack rhubarb, trimmed and cut into 3cm pieces
- 2 tbsp olive oil
- 1½ tbsp clear honey
- ½ orange, zested and juiced
- 390g tin green lentils in water, drained
- 400g tin cannellini beans, drained
- 100g baby spinach, sliced
- 1 ripe avocado, sliced
- 5g fresh chives, finely chopped
- 150g feta, crumbled
- 1 tbsp white wine vinegar
- ½ tsp Dijon mustard
- 2 tbsp toasted 3-seed mix
If you don't have these beans, you can use any tinned bean in water
Each serving contains
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Energy
1715kj
412kcal
21%
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Fat
24g
35%
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Saturates
10g
48%
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Sugars
8g
9%
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Salt
0.9g
15%
of the reference intake
Carbohydrate 25g
Protein 17.4g
Fibre 11.1g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Add the rhubarb to a roasting dish with 1 tbsp oil, the honey and the orange zest and juice. Roast for 15 mins, then gently stir in the lentils and beans to soak up the juices and warm through.
- Carefully mix in the spinach, avocado, chives and half the feta. Divide among plates and top with the remaining feta. Whisk the vinegar with the mustard and remaining oil, then drizzle over the salad, finishing with a scattering of toasted seeds.
Tip: Pair with oily fish like salmon, mackerel or trout.
See more Salad recipes