ARTICHOKE, PUY LENTILS AND FETA SALAD

artichoke, lentis and cheese salad jpg

ARTICHOKE, PUY LENTILS AND FETA SALAD

INGREDIENTS

390 g can artichoke hearts halved

1 garlic clove, finely chopped

1 1/2 tbsp olive oil

1 lemon, zest and 1 tsp juice

2 tsp whole grain mustard

250 g drained and rinsed puy lentils

60 g watercress, rocket and spinach salad

10 g chives, finely chopped

40 g feta

PREPARATION

  1. Toss the artichoke hearts with the garlic, olive oil, 1/2 of the lemon zest and roast them in a pan for 10 min each side.
  2. Prepare the dressing combining 1 tbsp oil with the lemon juice, whole grain mustard and salt.  Put together the drain and rinsed lentils with half of the chopped chives, the salad leaves and dressing. Arrange on plates and nestle the roasted artichokes on top. Finish the plate scattering over the feta and the rest of the chopped chives.

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