Recipe

Lentil, green bean and fetta salad

Packed with flavour and texture.

  • 10 mins preparation
  • 5 mins cooking
  • Serves 1
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This deliciously fresh and healthy lentil, green bean and fetta salad is packed with mouthwatering flavour and texture, making it the perfect dinner for any night of the week!
Looking for more exciting salads or more lentil recipes?

Ingredients

Lentil, green bean and fetta salad
  • 125 gram green beans, trimmed, halved diagonally
  • 2 large cherry tomates (25g), quartered
  • 2/3 cup (110g) canned brown lentils, rinsed, drained
  • 1/2 cup baby rocket leaves
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon lemon juice
  • 2 tablespoon extra virgin olive oil
  • 50 gram persian fetta, crumbled

Method

Lentil, green bean and fetta salad
  • 1
    Boil, steam or microwave beans until tender; drain.
  • 2
    Place beans, tomato, lentils and rocket in a serving bowl.
  • 3
    Place beans, tomato, lentils and rocket in a serving bowl.
  • 4
    Add dressing to salad; toss gently to combine. Sprinkle with fetta to serve.

Notes

If you eat lots of lentils, consider cooking a large batch of dried lentils ahead of time to save money and to decrease your sodium intake (canned lentils tend to have a high sodium content). Small green lentils will take 20 minutes to cook from boiling, while brown or large green lentils will take 30 minutes. Once cooked, drain, then toss with a little olive oil. Cool, then portion into small freezer bags. Defrost in the fridge before using.

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