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Roasted rhubarb, feta and lentil salad recipe

Roasted rhubarb, feta and lentil salad recipe

14 ratings

Created by The Tesco Real Food team

The salty tang of feta is a classic addition to a lentil salad, but here we've taken it up a notch, with bright and zingy rhubarb. Roasting this fabulous fruit brings out its natural sweetness, balancing beautifully with the mild earthy flavour of lentils and salty feta. This makes a lovely lunch or light, speedy dinner that tastes as good as it looks! See method

Ingredients

  • 400g pack rhubarb, trimmed and cut into 3cm pieces
  • 2 tbsp olive oil
  • 1½ tbsp clear honey
  • ½ orange, zested and juiced
  • 390g tin green lentils in water, drained
  • 400g tin cannellini beans, drained​
  • 100g baby spinach, sliced
  • 1 ripe avocado, sliced
  • 5g fresh chives, finely chopped
  • 150g feta, crumbled
  • 1 tbsp white wine vinegar
  • ½ tsp Dijon mustard
  • 2 tbsp toasted 3-seed mix
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

    1715kj
    412kcal     21%

  • Fat

    24g 35%

  • Saturates

    10g 48%

  • Sugars

    8g 9%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 25g Protein 17.4g Fibre 11.1g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Add the rhubarb to a roasting dish with 1 tbsp oil, the honey and the orange zest and juice. Roast for 15 mins, then gently stir in the lentils and beans to soak up the juices and warm through.
  2. Carefully mix in the spinach, avocado, chives and half the feta. Divide among plates and top with the remaining feta. Whisk the vinegar with the mustard and remaining oil, then drizzle over the salad, finishing with a scattering of toasted seeds.

Tip: Pair with oily fish like salmon, mackerel or trout.

See more Salad recipes

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