# Rhubarb & Lentil Salad

Sweet, tart roasted rhubarb adds a vibrant tang to earthy lentils, creating a balanced salad that’s both hearty and refreshing. Tossed with fresh parsley, a light vinaigrette and tasty feta cheese, it’s a unique dish that's delicious cold or warmed up.

- Vegan? Use maple syrup instead of honey and swap in some vegan feta.

Prep time: 10 minutes  
Cook time: 15 minutes  
Total time: 25 minutes  
Servings: 2

### Ingredients:

- 200 g rhubarb  
- 250 g cooked puy lentils  
- 1 tsp olive oil  
- 1 tbsp honey  
- ½ red onion (diced)  
- 30 g parsley (chopped)  
- 60 g feta (crumbled)

### For the dressing:

- 1 tsp Dijon mustard  
- 2 tbsp olive oil  
- ½ lemon (juiced)  
- salt & pepper (to taste)

### Recipe:

1. Preheat the oven to 200C/180C fan/gas mark 6. Line a baking tray with baking paper.
2. Cut the rhubarb into small pieces and add to the baking tray. Toss with olive oil plus the honey and a pinch of salt. Roast for 15 minutes, until just tender but not mushy.
3. Add the dressing ingredients to a bowl and whisk to combine. Add the lentils, red onion, parsley and feta. Mix until well coated. Gently fold in the roasted rhubarb.
4. Dish up and enjoy.

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### How to store

Store in an airtight container in the fridge for up to 3 days.