DistributorsMain dishes · CRESPO KITCHEN
Lentil, Mango and Feta Salad
Chilled cooked lentils with fruit, celery and mustard dressing.
20 min approx.4 servingsFresh mango
Ingredients
- 3 cups cooked chilled lentils
- 1½ cups diced fresh mango
- 2 chopped celery stalks
- 100 g crumbled pasteurized feta
- ¼ cup chopped parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
Method
- Whisk oil, lemon, mustard and salt together.
- Drain lentils well and mix with celery, mango and parsley.
- Add dressing and finish with feta. Serve chilled.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: