Looking for a SPEEDY, HEALTHY dinner or lunch? Give this a go!
- 500g puy lentils
- 400g asparagus
- 50g cranberries
- 3 spring onions, sliced
- 3 garlic cloves, crushed
- 4tbsp olive oil
- 3tbsp cyder vinegar
- 50g feta, crumbled
- Mix the garlic, oil and vinegar in a bowl.
- Heat the lentils and boil the asparagus for 5 minutes, keeping it tender.
- Put the cranberries and onions in a mixing bowl, toss along with the dressing, lentils and asparagus.
- Separate onto plates and top with the feta.