Asparagus & lentil salad with cranberries & crumbled feta

2 of 5-a-day 7-day-summer diet plan clean clean eating fibre folate iron natural summer summer clean eating plan

N/A

Source

Ingredients

1 garlic clove

125g puy lentils

100g pack fine asparagus tips

3 spring onions , finely sliced

25g dried cranberries

1 tbsp extra virgin rapeseed oil , plus a little extra (optional)

2 tsp organic apple cider vinegar

140g cherry tomatoes , halved

50g feta (read back of pack for vegetarian option)

Method

Finely grate the garlic and put in a bowl. Boil the lentils for 25 mins, and put the asparagus in a steamer over them for the last 5 mins until just tender.

Meanwhile, put the onions, cranberries, oil and vinegar in the bowl with the garlic and stir well. When the lentils are ready, drain and toss them into the dressing with the tomatoes. Tip into plastic containers (for a packed lunch), or onto plates, then top with the asparagus and crumble over the feta. Drizzle with a little extra oil, if you like.