Lentil salad with roasted vegetables, feta and olive oil from Nîmes PDO
Ingredients
- 250 g green lentils from Le Puy
- 2 carrots
- 1 piece of squash
- 1 red onion
- 150 g of feta
- 6 c. à soupe Nîmes olive oil PDO
- 2 c. à soupe balsamic vinegar
- 2 c. à café honey
- 3 clous clove
- 1 feuille bay leaf
- Salt, pepper, fresh herbs (parsley, coriander)
Astuce
Instructions
Rinse the lentils, then cook them for 20 to 25 minutes in boiling water with the bay leaf and cloves. Drain and set aside, taking care to remove the bay leaf and cloves.
Meanwhile, chop the vegetables into pieces, mix them with 2 tablespoons of Nîmes olive oil (PDO), salt and pepper (you can add spices such as turmeric or curry powder). Roast for 25 minutes in the oven at 200°C.
In a bowl, make a vinaigrette using 4 tablespoons of Nîmes olive oil (PDO), balsamic vinegar and honey.
Mix together the lentils, roasted vegetables and crumbled feta. Drizzle with the vinaigrette. Sprinkle with fresh herbs and serve.
Astuce
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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