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Roasted rhubarb, feta and lentil salad recipe

5 ratings

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

Serves 4
Takes 30 mins
412 calories / serving
Vegetarian
Gluten-free

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

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.
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