Tom Kerridge's Herby Lentil and Feta Salad
The sweet and zingy dressing is what really makes this quick no-cook lentil salad, along with crumbly feta, fresh herbs and the tartness of preserved lemons creating a real taste of summer.
Ingredients
Salad
Dressing
Method
Open the pouches of cooked lentils and tip them out into a bowl. Crumble them between your fingers to break up any that are clumped together. Add all the remaining salad ingredients except the feta into the bowl and mix well.
Put all the dressing ingredients into a small bowl and season liberally with salt and pepper. Whisk the dressing well then pour it over the lentils and mix well. Add two-thirds of the feta cheese, mix well and transfer to a serving dish. Sprinkle over the remaining feta and serve.
Tom’s tip
Preserved lemons provide a more mellow flavour than fresh lemons. They are less sharp but have a punchy umami quality that gives a wonderful depth.
