Puy Lentils with Feta and Sorrel Gremolata

Name: Puy Lentils with Feta and Sorrel Gremolata
Yield: Serves 4
Ingredients: 45 ml sherry vinegar; sea salt; 250 g Puy lentils; 60 ml extra virgin olive oil; 3 garlic cloves, smashed; 3 sprigs fresh thyme; 100 g mizuna or rocket; 200 g feta; zest of ² lemon; 1 tsp red chilli flakes; 1 garlic clove, finely grated or chopped; 15 g picked flat-leaf parsley leaves; 20 g picked sorrel leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

Traditionally gremolata is made by chopping together parsley, lemon zest and garlic, but I couldn’t resist adding sorrel for some extra tang – it just makes this salad vibrate with spring-y energy. Once you’ve learnt to spot sorrel in the wild, you’ll be amazed by how prevalent it is.

Ingredients

250 g Puy lentils
3 garlic cloves, smashed
3 sprigs f

Spring
May
Gluten-free
Vegetarian

Method

Rinse the lentils and put them in a pan with plenty of cold water, the garlic and thyme and bring it to a simmer. Cook for 20 to 25 minutes, until the lentils are tender but still firm.

While the lentils cook, make the dressing by whisking together the oil, vinegar and chilli flakes in a large serving bowl.

Make the gremolata by finely chopping the sorrel and parsley together an