Asparagus, Lentil and Cranberry Salad with Crumbled Feta

• garlic clove↗1
• red Puy lentils↗125 g
• bundle of thin asparagus100 g

  tips

• green onion↗3

  finely sliced

• dried cranberries↗25 g
• extra virgin rapeseed oil↗1 tbsp

  plus a little extra (optional)

• organic apple cider vinegar↗2 tsp
• cherry tomatoes↗140 g

  halved

• feta↗50 g

  (see back of package for vegetarian alternative)

Step-by-step instructions

1. 1

   Finely grate the garlic and place it in a bowl.

2. 2

   Cook the red Puy lentils for 25 minutes, and during the last 5 minutes steam the asparagus in a steamer over the pot until tender.

3. 3

   Meanwhile, in the bowl with the garlic, combine the green onion, dried cranberries, oil, and apple cider vinegar, mixing thoroughly.

4. 4

   When the lentils are done, drain the water and add them to the dressing together with the halved cherry tomatoes.

5. 5

   Transfer the mixture into plastic containers (for a lunch box) or onto plates, then arrange the asparagus on top and sprinkle with crumbled feta. Drizzle a little more oil if desired.

6. 6

   Serve immediately or store in the refrigerator until serving.