‘Tabbouleh’ with lentils, red grapes and feta

‘Tabbouleh’ with lentils, red grapes and feta

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

A Lebanese-inspired salad enhanced by lentils, peppers, grapes and sumac. This unique and eye-catching dish is certain to draw compliments from your guests. Our Sweet potato and courgette falafel are a perfect accompaniment.

For the tabbouleh

Ingredients

Quantity Ingredient
80g puy lentils, (about 160g when cooked)
sea salt
freshly ground black pepper
2 tablespoons olive oil
1/2 small onion, finely chopped, (40g)
1/2 medium carrot, finely chopped, (40g)
2 large handfuls mint, finely chopped
2 large handfuls parsley leaves, finely chopped
160g cherry tomatoes, halved
1/2 cucumber, deseeded and sliced on the diagonal, (160g)
1/2 red pepper, cut into 1cm pieces, (80g)
1/2 yellow pepper, cut into 1cm pieces, (80g)
large handful radishes, cut into thin rounds, (80g)
small handful red grapes, sliced
1 teaspoon sumac
50g feta cheese

For the dressing

Quantity Ingredient
75g natural yogurt
1 teaspoon runny honey
handful finely chopped parsley and dill leaves
1/2 lemon, juiced

Method

  1. Rinse the lentils, then cook according to the packet instructions. They should still hold their shape, so be careful not to overcook them. Drain and season with salt, pepper and a little olive oil.
  2. Meanwhile, sauté the onion and carrot in the remaining olive oil until soft and sweet. While still warm, add a good handful of the mint and parsley and the cooked lentils. Set aside.
  3. To make the dressing, mix all the ingredients in a bowl.
  4. Combine the lentil mixture with the other vegetables and the grapes. Add the remaining herbs and season with sumac, salt and pepper. Mix well. Crumble over the feta and serve with the dressing on the side.
Tags:
Healthy
five a day
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