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Photo of Summer vegetable & feta lentil salad by WW

Summer vegetable & feta lentil salad

5
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Bright, colourful and bursting with flavour, this is summer on a plate.

Ingredients

Peas, fresh or frozen

150 g

French Beans

200 g, trimmed

Radish

100 g, trimmed and sliced

Cucumber

75 g, roughly chopped

Cherry Tomatoes

100 g, quartered

Carrots, raw

1 medium, grated

Beetroot

100 g, cut into wedges

Puy lentils in brine

480 g, drained

Parsley, fresh

5 sprig(s), fresh, chopped

Mint, Fresh

5 sprig(s), chopped

Light feta cheese

100 g

Olive Oil

2 tablespoon(s)

Pomegranate Molasses

½ tablespoon(s)

Garlic

½ clove(s), finely chopped

Lemon Juice, Fresh

1 teaspoon(s)

Dijon Mustard

½ teaspoon(s), level

Honey

1 teaspoon(s), level

Paprika

½ pinch

Instructions

  1. Bring a pan of water to the boil then blanch the peas and beans for 2-3 minutes. Drain and refresh under cold running water.
  2. Mix the blanched peas and beans with the radishes, cucumber, tomatoes, carrot, beetroot, lentils, parsley, mint and feta, reserving some feta to garnish.
  3. Whisk together the oil, molasses, garlic, lemon, mustard, honey and paprika. Drizzle over the salad and garnish with the reserved feta to serve.

Notes

Replace the paprika with sumac, if you like.

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