Spring is here, and with it comes the beloved asparagus! This Grilled Asparagus with Popped Lentils & Crumbled Feta dish is not only simple to make but also bursting with flavour. The combination of fresh asparagus, crispy popped lentils, and creamy feta makes for a delightful dish that’s perfect for both everyday meals and special occasions.
Why You’ll Love This Dish
This recipe celebrates the vibrant flavors of spring while providing a nutritious boost. The lentils add plant-based protein, making this dish hearty and satisfying, while the feta offers a creamy contrast that elevates every bite. Plus, it’s easy enough to whip up on a weeknight yet fancy enough to impress your guests!
Ingredients
For the Salad
- 2 bunches fresh asparagus from Six Acres Farm
- 1 can Chantal Organics Lentils, drained and rinsed
- 2 Tbsp Chantal Organics Extra Virgin Olive Oil (divided)
- 2 tsp spices of choice (e.g., mixed herbs, cumin, paprika)
- 1 block of Zany Zeus feta cheese, crumbled
- 1/4 cup Chantal Organics Hemp Seeds
- Salt and pepper, to taste
- Lemon zest or strips (optional)
For the Lemon Chilli Dressing:
- 1/4 cup Chantal Organics Extra Virgin Olive Oil
- 1/4 cup lemon juice
- 1/2 tsp chili flakes (optional)
- Salt and pepper, to taste
Instructions
Step 1:
Preheat your oven to 180ºC (fan bake).
Step 2:
Drain and rinse the lentils thoroughly. Shake off any excess water and spread them on a lined oven tray. Drizzle with 1 Tbsp of olive oil and sprinkle with your chosen spices.
Step 3:
Bake the lentils in the oven for about 25 minutes, turning them halfway through. They should become crispy and start to “pop.”
Step 4:
While the lentils are baking, prepare the dressing. Combine the olive oil, lemon juice, chili flakes (if using), and a pinch of salt and pepper in a jar with a tight lid. Shake well to mix.
Step 5:
Wash and trim the asparagus. Heat a lightly oiled grill pan over medium heat and grill the asparagus until it starts to soften and develop color. Season with salt and pepper.
Step 6:
On a large serving plate, arrange the grilled asparagus. Top it with the popped lentils, crumbled feta, and hemp seeds. For an extra touch, add lemon zest or strips, and drizzle with the lemon chili dressing.
Step 1:
Preheat your oven to 180ºC (fan bake).
Step 2:
Drain and rinse the lentils thoroughly. Shake off any excess water and spread them on a lined oven tray. Drizzle with 1 Tbsp of olive oil and sprinkle with your chosen spices.
Step 3:
Bake the lentils in the oven for about 25 minutes, turning them halfway through. They should become crispy and start to “pop.”
Step 4:
While the lentils are baking, prepare the dressing. Combine the olive oil, lemon juice, chili flakes (if using), and a pinch of salt and pepper in a jar with a tight lid. Shake well to mix.
Step 5:
Wash and trim the asparagus. Heat a lightly oiled grill pan over medium heat and grill the asparagus until it starts to soften and develop color. Season with salt and pepper.
Step 6:
On a large serving plate, arrange the grilled asparagus. Top it with the popped lentils, crumbled feta, and hemp seeds. For an extra touch, add lemon zest or strips, and drizzle with the lemon chili dressing.