Grilled Asparagus with Popped Lentils & Crumbled Feta
A simple yet flavourful dish that features spring’s beloved asparagus. The lentils add a plant-based protein, and the feta adds a deliciously creamy contrast. It’s easy to make yet fancy enough to serve guests.
Ingredients
- Salad
2 bunches fresh asparagus- 1 can Chantal Organics Lentils
- 2 Tbsp Chantal Organics Extra Virgin Olive Oil
- 2 tsp spices of choice (e.g. mixed herbs, cumin, paprika)
- 1 block feta cheese
- 1/4 cup Chantal Organics Hemp Seeds
- salt + pepper
- lemon zest/strips (optional)
- Lemon Chilli Dressing
- 1/4 cup Chantal Organics Extra Virgin Olive Oil
- 1/4 cup lemon juice
- 1/2 tsp chilli flakes (optional)
- salt + pepper
instructions
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Step 1.
Preheat the oven to 180ºC fan bake.
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Step 2.
Drain and rinse the lentils. Shake off excess water well. Place lentils on a lined oven tray, drizzle with 1 Tbsp olive oil and sprinkle with spices.
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Step 3.
Bake lentils in the oven for 25 minutes, turning halfway, until lentils are crispy and start to “pop”.
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Step 4.
While the lentils are cooking, prepare the dressing by combining the ingredients in a jar with a tight lid, then shake well.
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Step 5.
Wash and trim the asparagus. Heat a lightly oiled grill pan and cook the asparagus until just starting to soften and colour. Season with salt and pepper.
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Step 6.
Place the asparagus on a large serving plate. Top with popped lentils, crumbled feta, hemp seeds and lemon zest, and drizzle over dressing.
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Chantal Organics Products used
