Puy lentils tend to hold their shape better than other types of lentils and are best used for this recipe. They are available at Bin Inn Dinsdale, Dante’s Fine Foods in Cambridge and Red Kitchen in Te Awamutu.
Roasted baby veg (we used baby carrots and baby beets)
Handful of rocket leaves
¾ cup puy lentils
Wild Country Fig Balsamic & Wine Vinaigrette
Pre-heat your oven to 180°C. Put the lentils, thyme, bayleaf and garlic clove in a saucepan and cover with water. Bring to the boil and then simmer for 20-25 minutes, until the lentils are cooked. Drain and discard the garlic and herbs. Leave the lentils to cool.
Meanwhile cut the baby carrots lengthwise and halve the beetroot, toss the baby veg in some olive oil, salt and pepper and roast for 20 minutes or until cooked.
To serve, place the lentils on a bed of rocket topped with your baby vegetables and scatter with feta.
Drizzle the vinaigrette over the salad.