ARTICHOKE, PUY LENTILS AND FETA SALAD
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
- 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.
- 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.