Beluga Lentil Salad with Peach and Feta
20—25 Min
A "clean eating" dish that might quickly become your favorite meal! Not only is this beluga lentil salad incredibly quick to make, the combination of peach, cherry tomato and tangy feta will set your taste buds tingling.
Ingredients 3 Portions
- 400 gBeluga lentils
- 2 piecePeaches
- 200 gFeta
- 1 pieceScallion
- 250 gCherry tomatoes
- 6 tbsp.Balsamic vinegar
- Olive oil, extra virgin
- 1 tsp.Organic Oregano, Crushed
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
Preparation
- 1
Bring the lentils to the boil in a pan of salted water and cook until soft according to the instructions on the packaging. Meanwhile, wash the cherry tomatoes and cut them into quarters.
- 2
Dice the feta, then mix with 2 tbsp. of olive oil and the oregano.
- 3
Rinse the spring onion and cut into thin rings.
- 4
Wash the peaches, remove the stone and cut into thin slices. Heat a little olive oil in a non-stick pan and fry the pieces of peach until they are nicely seared.
- 5
Pour in the cooked lentils and add the tomatoes, feta pieces and spring onion rings to a bowl. Add the balsamic vinegar and a splash of olive oil and mix thoroughly. Season to taste with salt and freshly ground pepper.
- 6
Dish up the salad, garnish with the peach slices and serve warm.
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