Servings: people
Lentil Salad with Beans, Peas, Mackerel, and Feta
A hearty, filling, and very flavorful salad with peas, edamame beans, lentils, mackerel, and feta – all complemented by a mild and lovely mustard vinaigrette.
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
