How to make feta, asparagus and lentil salad in 10 minutes

This super speedy dish is packed with veg and flavour

(Gousto)

Feta, asparagus and lentil salad

100g Greek feta cheese
1 tsp Dijon mustard 
15ml white wine vinegar
50g wild rocket
250g black beluga lentils (ready to eat) 
120g asparagus spears
1 lemon 
125g baby plum tomatoes
15g pumpkin seeds 

Heat a large wide-based pan with a matching lid over a medium heat. Meanwhile chop the asparagus in half. Once hot, add the asparagus to the pan with a pinch of salt and splash of cold water. Cover and cook for 3-4 minutes or until bright green and tender with a slight bite. Once done, remove 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. Cook the beluga lentils in the microwave according to pack instructions.

Meanwhile, crumble the feta cheese into rough, bite-sized pieces. Combine the Dijon mustard, white wine vinegar, the juice of ½ lemon and 3 tbsp of olive oil. Season with a pinch of salt and pepper – this is your lemony dressing. Added 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.

Serve the lentil salad on the table to share. Top with the asparagus, crumbled feta, pumpkin seeds and lemon wedges. Season with a grind of black pepper and let everyone dig in.

Recipe from Gousto.co.uk’s new Ten to Table range