Lentil & Spelt Salad with Zingy Dressing

lentils Pearled Grains Pumpkin Seeds Salad Spelt Spring Summer

by Danka Jandric June 17, 2025

Danka Jandric's salad of lentils and spelt with caramelised vegetables, feta, blanched asparagus, pumpkin seeds and a lemon-vinegar vinaigrette is hearty and filling but also refreshing and zingy!

The lentils, grains and root veg all have earthy flavours while the dressing combines lemon juice and vinegar to layer the acidity and round out the flavours. The lemon zest brings an almost floral note. Together, they make this a refreshing salad for spring and summer.

Serves 2 generously, or 4 as part of a spread

Ingredients

75g Olive Green Lentils
50g Pearled Spelt
3-4 thin-ish Carrots, peeled and sliced
1 Onion, red or white, sliced into wedges
A bunch of Asparagus, cut into 3 cm pieces
50g Feta Cheese, crumbled
A Handful Toasted Pumpkin Seeds
A Handful of Basil Leaves, chopped
Salt and Pepper, to taste

For the Dressing:

Zest of 1 Lemon
1 tbsp Lemon Juice + 1 tbsp Red Wine or Apple Cider Vinegar
2 tbsp Extra Virgin Olive Oil
Salt and Pepper, to taste

Method

Boil lentils (30-40 min) and grain (spelt: 30-40 min) in some vegetable stock.
Roast the veg: Toss carrots and onion with olive oil, salt and pepper (a few chili flakes is also nice!). Roast at 200°C for 30-40 mins until soft and caramelised at the edges.
Blanch the asparagus for 2-3 min, it should retain its crunch.
Make dressing: Whisk lemon zest, juice, vinegar and olive oil together.
Assemble salad: Add lentils, veg and herbs to the dressing. Toss gently.
Add cheese and dressing just before serving.

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