Lightly steaming the vegetables are the best way to retain the heat-sensitive water-soluble vitamins in this healthy pea and lentil salad.
- Cook the lentils in a large saucepan of boiling water for 20-25 minutes or until just tender. Drain and refresh under cold running water. Drain.
- Meanwhile, steam the sugar snap peas, peas and snow peas in a steamer over a saucepan of simmering water. Refresh under cold running water. Drain. Slice the sugar snap and snow peas horizontally.
- Combine the lentils, steamed vegetables, onion, celery, celery leaves and mint in a large bowl. Season.
- Whisk together the olive oil, vinegar, mustard and honey in a small bowl. Add to the salad and gently toss to combine. Serve topped with the crumbled feta.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set