1 cup/2 1/2 dl puy lentils
2 fresh thin rhubarb stalks, thinly sliced
1 small box strawberries, sliced
1 small box of pearl tomatoes, halved
10 stalks asparagus, chopped into 1 inch (2,5 cm) pieces
15 fresh basil leaves
150 g feta cheese
3 tablespoon maple syrup
3 tablespoon olive oil
juice of 1/2 lemon
sea salt and black pepper, seasoning
Cooking lentils: Rinse the lentils under running water and cook in 2 cups water. Bring to a boil. Let it boil 2-3 minutes before reducing the heat to medium. Simmer for about 30 minutes or until tender. When done, add a pinch of salt and set aside to cool. We add the salt at the end, otherwise it will toughen them during cooking.
Making the salad: Prepare all salad ingredients
(except feta cheese) and place in a large bowl. Whisk together the
ingredients for the dressing, add to the salad and toss with your hands.
Top with feta cheese and a couple of basil leaves.
Serve with a piece of sourdough bread or as a side dish on the barbecue table.
Courtesy of www.greenkitchenstories.com