Pea and Lentil Salad recipe

This simple salad is a lovely way to serve lentils - it's fresh, minty and has some delicious Mediterranean flavours. Try serving it with lamb cutlets for dinner or with some sauteed new potatoes for lunch.

Ingredients:

300g frozen peas
2 x 400g tins green lentils, rinsed and drained
2 tbsp. caster sugar
4 tbsp. white wine or cider vinegar
Bunch of mint
200g feta cheese
2 tbsp. olive oil

Method of Preparation:

Cook the peas for 3 to 4 minutes in boiling water until just tender, then drain.
Finely chop the mint. Mix together the peas, mint, lentils, vinegar and sugar, add the olive oil and stir well.
Crumble the feta into the salad and season well with salt and pepper. Serve.

If you don't have any fresh mint in, omit the sugar and mint and simply stir a few teaspoons of mint sauce into the lentil and pea mixture. This recipe serves four people.

Author: Laura Young.

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Conversions
300g	about 11 oz (10.5819 oz based on 0.035273 ounces in a gram)
400g	about 14 oz (14.1092 oz based on 0.035273 ounces in a gram)
200g	about 7 oz (7.0546 oz based on 0.035273 ounces in a gram)

Data:

Published: September 16, 2011