Chorizo lentil salad with nectarine & feta
Meat
30 Min
medium
4 People
Rating starstarstarstarstar
A hearty salad using summer stone fruit, spiced chorizo sausage and peppery rocket leaves. Tossed with a lemon and thyme dressing and finished with soft feta.

No Pork option - replacement is chicken breast fillet.
1. Place lentils in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender but still firm. Drain and rinse.

2. Heat a frypan over medium heat with 1 tbsp oil. Slice spring onions and dice chorizo. Add to pan as you go. Cook for 4-5 minutes, or until onion is softened and chorizo is slightly crispy. Remove from heat.

3. Remove thyme leaves and whisk together with lemon juice and 2 tbsp olive oil.

4. Chop sun-dried tomatoes, slice nectarines and celery sticks. Rinse rocket leaves.

5. Toss lentils, chorizo (with oil from pan), spring onions, dressing and prepared salad together. Season with salt and pepper to taste.

6. Divide salad between plates. Crumble over feta cheese to serve.

Notes:
The oil in the chorizo pan has a lot of flavour which is why it is tossed through.



No Pork option - replacement is chicken breast fillet.

Dice chicken and cook for 10 minutes, or until cooked through. If you have any ground paprika or dried herbs they will add extra flavour that the chorizo would have.
puy lentils 1 packet (200g)

spring onions 1/4 bunch
chorizo 2-pack

thyme 1/2 packet
lemon 1/2

sun-dried tomatoes 1/2 jar
nectarines 2
celery 2 sticks
rocket leaves 1/2 bag (100g)

feta cheese 1/2 block (100g)

From your pantry:
oil (for cooking + olive), salt, pepper