Seasonal Heroes

Strawberry salad with Wensleydale cheese

The tangy balsamic dressing brings out the delicious sweetness of the strawberries. £2.13 per serving

  • 4
  • 20
  • 2
  • veggie
  • gluten free
  • 250g sachet of ready-to-eat Puy lentils
  • 1 lemon, finely grated zest only
  • 1 tbsp olive oil
  • 200g asparagus tips
  • 200g Wensleydale cheese, crumbled
  • 70g bag lamb’s lettuce
  • 1 punnet salad cress
  • 2 tbsp fresh mint leaves
  • 200g strawberries, hulled and halved

For the dressing

  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp caster sugar
  1. Place the lentils in a bowl, toss with lemon zest and olive oil.
  2. Blanch the asparagus in boiling water for 2 minutes, drain, refresh under cold running water then add to the lentils. Add the cheese and mix everything well to combine.
  3. Arrange the lamb’s lettuce over a serving platter. Scatter the cress and mint leaves on top, then add the lentil mixture along with the strawberries.
  4. Mix together the dressing ingredients. Drizzle over the salad and toss just before you serve it.

Each serving contains: Energy 1670kJ 202kcal (20%); Fat 28g (40%); Saturates 11.5g (58%); Sugars 6g (7%); Salt 0.7g (12%) of your Reference Intake. Carbohydrates per serving: 16.3g