Bean, Lentil, Feta and Pancetta Salad

2012-08-22
Lentil Salad
  • Yield : 2
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 30m

Ingredients

  • 100g greek feta cheese, cut into small chunks
  • 200g dried green lentils
  • 200g petits pois
  • 150g ready shelled edamame beans
  • 1 yellow pepper, finely chopped
  • handful of pomegranate pips (only for the vegetarian option)
  • 2 rashes smoked pancetta, finely chopped
  • oregano, sprinkling
  • micro cress, to garnish

Method

Step 1

Bring a medium saucepan of water to the boil. Add the lentils to the boiling water and simmer on a low to medium heat for 15 minutes. Meanwhile, steam the edamame beans for 6 minutes and add the petits pois after 3 minutes. Fry the pancetta on a medium heat for 5 minutes or until slightly crispy.

Step 2

Once the lentils, pancetta, petits pois and edamame beans are cooked, drain and mix together in a bowl. For a vegetarian option replace the pancetta with pomegranate pips.

Step 3

Add the chunks of feta and yellow pepper and season with salt, pepper and a little olive oil. Decorate with cress and a sprinkle of beans and serve with warm, crusty bread.

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Professional chef, food blogger and writer for LloydJennings.com. Lloyd has many years experience cooking in restaurants and hotels.


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