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.

Lentil, fava bean, and feta salad