Tangy marinated lentil salad with feta

Ingredients

• 5.25 oz beluga lentils
• 10.5 oz Swiss chard
• 5.25 oz feta cheese
• 2.5 oz almonds
• 3 cloves garlic
• 1.75 oz capers
• 0.33 cup olive oil
• 1 tbsp ground cumin
• 0.5 tsp chili flakes
• 4 sprigs cilantro
• 4 sprigs parsley
• 4 sprigs basil
• 3 tbsp red wine vinegar
• salt
• pepper
• olive oil (for coating)
• lemon zest (for serving)

Instructions

1. 1

   Rinse lentils, add to a pot, and cover with 5 cm/ 2in water. Bring to a boil, reduce the heat to medium-low and let simmer with the lid on approx. for 20-30 min. Drain and season with salt.

2. 2

   In the meantime, wash and dry Swiss chard. Separate the stems from the leaves. Thinly slice the stems and slice the leaves into thick ribbons. Place in a serving bowl and massage with a little olive oil and salt until soft. Set aside. Roughly chop almonds, then the capers, and finely mince garlic.

3. 3

   In a frying pan, heat olive oil over medium-high heat. Add almonds and fry until almost golden brown, then add garlic and fry briefly until fragrant and just about to brown. Remove from heat, then mix in cumin and chili flakes. Add salt and pepper, let cool.

4. 4

   Add lentils to the serving bowl. Crumble feta into the bowl with the chard. Tear plucked coriander, parsley, and basil leaves and add to the bowl, leaving some for garnishing. Next add the capers, half of the oil-almond mixture and red wine vinegar. Mix everything well. Season to taste with salt and pepper. Sprinkle the remaining nuts on top and finish with the zest of half a lemon. Can be eaten immediately or kept chilled in the fridge for up to three days. Enjoy!