Recipe for lentil salad with beans, peas, mackerel, and feta
A rich, satisfying, and truly flavorful salad with peas, edamame beans, lentils, mackerel, and feta – all complemented by a mild and delightful mustard vinaigrette.
Amen, this is really good! Fresh, crisp, crunchy, and soft at the same time, and filled with ingredients that perfectly complement each other.
Lentils and beans add plenty of substance, the fatty fish pairs perfectly with the fresh salad, and the feta provides salty and creamy deliciousness.
The vinaigrette is simultaneously sweet and slightly tangy, tying the salad together beautifully with a hint of mustard that adds a bit of edge.
The lentils here are taken directly from a can, cooked and ready to use, resulting in a wonderful salad ready in about 10 minutes.
You can of course also cook your own lentils, so just factor in an additional 15 minutes of cooking time when preparing the salad.
Lentil Salad with Beans, Peas, Mackerel, and Feta
Equipment
- Pot
- Bowl
- Cutting Board
- Knife
Ingredients
- 50 gram Salad mixed, I usually buy a mixed bag, ready to use
- 100 gram Peas possibly frozen
- 200 gram Edamame Beans without pod, frozen
- 150 gram Lentils cooked beluga lentils/black lentils
- 100 gram Mackerel hot smoked with pepper
- 200 gram Feta
- 18 gram Sesame Seeds black
Mustard Vinaigrette
- 40.5 gram Olive Oil
- 10 gram White Wine Vinegar
- 7 gram Honey runny
- 5 gram Dijon Mustard
Instructions
- Blanch peas and edamame beans for 3 minutes in boiling water, remove from heat, and drain.
- Mix all ingredients for the vinaigrette together and toss with lentils, peas, and edamame beans.
- Arrange the salad on a platter or 2 plates and spread the bean/pea/lentil mixture on top.
- Remove skin from the mackerel, break into smaller pieces, and distribute on the plates.
- Top with crumbled feta and sesame seeds – serve.
Notes
