Green lentil, asparagus and feta salad
Australian Gourmet Traveller fast recipe for green lentil, asparagus and feta salad
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Ingredients
- 300 gm small green lentils (1½ cups)
- 2 bunches of asparagus, trimmed, halved and blanched
- 100 gm baby spinach leaves
- 70 gm caperberries (½ cup)
- 95 gm large green olives, cheeks removed and pits discarded (½ cup)
- 2 golden shallots, thinly sliced
- 100 gm soft marinated feta, crumbled (oil reserved for dressing)
- To serve: sourdough toast (optional)
- Thyme dressing
- 125 ml red wine vinegar (½ cup)
- 2 tbsp thyme leaves
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