Warm lentil salad with feta and walnuts

Warm lentil salad with feta and walnuts: a hearty recipe with beluga lentils, feta, walnuts, spring onion and a tangy mustard dressing.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 520 kcal per serving
• Protein: 28 g
• Fat: 24 g
• Carbs: 45 g

Ingredients

• 100 g beluga lentils
• 1 spring onion
• 60 g feta cheese
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 handful of walnuts
• 1 tsp medium-hot mustard
• Salt and ground pepper

Method

You’ll need: saucepan · chopping board · knife · sieve

1. Wash the beluga lentils thoroughly and cook them in water until soft but still with a little bite. Then drain and leave to steam dry briefly.
2. Wash the spring onion and slice it into thin rings. Roughly chop the walnuts and crumble the feta cheese into pieces.
3. For the dressing, stir the olive oil, red wine vinegar and medium-hot mustard with salt and ground pepper. Toss the warm lentils in it straight away.
4. Fold in the spring onion and walnuts and leave the salad to stand for a few minutes. Finally, scatter the feta cheese carefully over the top.
5. If you like, season again with salt, pepper or a little red wine vinegar. The salad tastes most balanced when warm.

Good to know

A salad like this is quietly satisfying and still feels light. Warm, well seasoned and just right when you want something easy but not boring.

Swaps

Feta → goat's cheese (also provides protein and calcium). Walnuts → pecans (a little milder, also contain fibre and minerals). Red wine vinegar → lemon juice (fresh acidity, provides vitamin C). Olive oil → avocado oil (milder flavour, contains mainly monounsaturated fats).

Allergens

Contains milk, walnuts (tree nuts) and mustard. Well suited to children if mildly seasoned, and unproblematic during pregnancy with pasteurised feta.