10-Min Feta, Asparagus & Lentil Salad

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a matching lid over a medium heat

Meanwhile, chop the asparagus in half (chop them in one bunch for speed!)

Once hot, add the asparagus to the pan with a pinch of salt and a small splash of cold water 

Cover and cook for 3-4 min or until bright green and tender with a slight bite

Once done, remove the pan from the heat and set aside until serving

Meanwhile, chop the baby plum tomatoes in half

Add the chopped tomatoes and washed rocket to a large mixing bowl

Microwave the beluga lentils according to packet instructions

Tip: if you're cooking two packets, pop them in together but increase the microwave cook time accordingly!

Meanwhile, crumble the feta cheese into rough, bite-sized pieces

Combine the Dijon mustard, white wine vinegar, the juice of 1/2 [1] lemon and 3 tbsp [6 tbsp] olive oil

Season with a pinch of salt and pepper – this is your lemony dressing 

Add the cooked lentils to the bowl of tomatoes and rocket with the lemony dressing and give everything a good mix up – this is your lentil salad

Cut the remaining lemon into wedges