Balsamic Feta, Mint and Puy Lentil Salad

• olive oil↗2 ст. л. tbsp
• balsamic vinegar↗2 ст. л. tbsp
• mint↗½ маленького пучка

  finely chopped, plus extra leaves for garnish

• feta↗55 г g

  cubed

• peas↗200 г заморожений g

  frozen

• puy lentils↗200 г готові g

  cooked

• radish↗200 г g

  finely sliced

Step-by-step instructions

1. 1

   In a small bowl, combine 1 tbsp olive oil, 1 tbsp balsamic vinegar, and the finely chopped mint (½ small bunch). Add the feta cubes, stir gently and set aside.

2. 2

   Boil water in a kettle. Transfer the frozen peas to a large heat‑proof bowl, pour hot water over them to thaw. Drain the excess water, leaving the peas in the bowl. Rinse the puy lentils in a fine sieve, briefly cover them with hot water, drain, and add them to the peas.

3. 3

   Add the finely sliced radish, the remaining olive oil, balsamic vinegar, and mint to the peas and lentils. Mix gently.

4. 4

   Divide the salad among plates, top with the marinated feta. If desired, sprinkle with freshly ground black pepper and garnish with mint leaves.