Rachel Allen's Turkey and Puy Lentil Salad with Coriander

Name: Rachel Allen's Turkey and Puy Lentil Salad with Coriander
Yield: 4
Cuisine: International
Ingredients: 700g turkey meat, skinned; 200g puy lentils; 75ml olive oil; 25ml lemon juice; 3tbsp chopped fresh coriander (stalks and leaves); salt and freshly ground black pepper; 100g mixed salad leaves; 100g feta cheese, crumbled; balsamic vinegar

Over a year ago 3,065 views

Serves: 4

Starter 👨‍👩‍👧‍👦 Family Food ☀️ Summer ❄️ Winter

Ingredients

700g turkey meat, skinned
200g puy lentils
75ml olive oil
25ml lemon juice
3tbsp chopped fresh coriander (stalks and leaves)
salt and freshly ground black pepper
100g mixed salad leaves
100g feta cheese, crumbled
balsamic vinegar

Accompaniment

Description

This is a delicious and light salad, a perfect way to use up leftover cooked turkey.

Method

1
Slice turkey meat into thin slices. Place the lentils in a saucepan, cover with water and boil for about 20 minutes until cooked through.

When they are cooked, drain the lentils then dress with the olive oil, lemon juice, chopped coriander and season to taste.

To assemble the salad, toss sliced turkey with the lentils and mixed salad leaves.

Place on plates and sprinkle with the crumbled feta and a drizzle of balsamic vinegar.