Lentil, fava bean, and feta salad
How to make Lentil, fava bean, and feta salad recipe - Canned lentils are an excellent pantry standby that will keep up to 1 year. They tend to be salty, so be sure to rinse them with cold water. Lentilles, haricots de fava et salade de feta recette
SERVES 4:
Ingredients:
½ cup (85g) frozen shelled fava beans
1 x 14oz (400g) can of green or brown
lentils, drained and rinsed, or 2 cups drained cooked lentils
1 bunch of scallions, finely chopped
1 fresh green chile, finely chopped
6oz (175g) feta cheese, cut into cubes
handful of fresh flat-leaf parsley, finely chopped
sea salt and freshly ground
black pepper
For the dressing:
3 tbsp olive oil
1 tbsp white wine vinegar
1 x 1in (2.5cm) piece fresh ginger, peeled and grated
pinch of sugar (optional)
Method:
1 Cover the fava beans with boiling water and let sit for 5 minutes. Drain.
2 Put the lentils in a serving bowl and season with a pinch of salt and some black pepper. Stir in the drained fava beans, scallions, and chile.
3 To make the dressing, combine the oil, vinegar, and ginger in small bowl. Season with salt and pepper and a pinch of sugar (if using), and whisk until well blended. Drizzle over the salad and let stand for 10 minutes, to allow the flavors to develop.
4 When ready to serve, stir in the feta and parsley.
Variations:
Goat cheese, or any smoked or blue cheese, can be used instead of the feta. For a colorful twist, toss in some peeled orange segments.
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| Lentil, fava bean, and feta salad |
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