Tangy marinated lentil salad with feta

Step 1/4

• 75 g beluga lentils
• salt

• pot (with lid)
• fine sieve

Rinse lentils, add to a pot, and cover with 5 cm/ 2in water. Bring to a boil, reduce the heat to medium-low and let simmer with the lid on approx. for 20-30 min. Drain and season with salt.

Step 2/4

• 150 g Swiss chard
• 35 g almonds
• 1½ cloves garlic
• 25 g capers
• salt
• olive oil (for coating)

• cutting board
• knife
• bowl (large)

In the meantime, wash and dry Swiss chard. Separate the stems from the leaves. Thinly slice the stems and slice the leaves into thick ribbons. Place in a serving bowl and massage with a little olive oil and salt until soft. Set aside. Roughly chop almonds, then the capers, and finely mince garlic.

Step 3/4

• 40 ml olive oil
• ½ tbsp ground cumin
• ¼ tsp chili flakes
• salt
• pepper

• frying pan
• cooking spoon

In a frying pan, heat olive oil over medium-high heat. Add almonds and fry until almost golden brown, then add garlic and fry briefly until fragrant and just about to brown. Remove from heat, then mix in cumin and chili flakes. Add salt and pepper, let cool.

Step 4/4

• 75 g feta cheese
• 2 sprigs cilantro
• 2 sprigs parsley
• 2 sprigs basil
• 1½ tbsp red wine vinegar
• salt
• pepper
• lemon zest (for serving)

• fine grater

Add lentils to the serving bowl. Crumble feta into the bowl with the chard. Tear plucked coriander, parsley, and basil leaves and add to the bowl, leaving some for garnishing. Next add the capers, half of the oil-almond mixture and red wine vinegar. Mix everything well. Season to taste with salt and pepper. Sprinkle the remaining nuts on top and finish with the zest of half a lemon. Can be eaten immediately or kept chilled in the fridge for up to three days. Enjoy!

Enjoy your meal!