A fresh spring salad with fruity sophistication
This lentil salad is a tribute to spring: nutty mountain lentils meet sweet, ripe strawberries and fresh mint. A hint of lemon juice, a little olive oil and a few crumbled pieces of feta complete the interplay of texture and flavour. Light, surprising and ideal for warm days – whether as a starter or light main course. And of course with the perfect wine accompaniment!
The ideal wine accompaniment: Rosé from Provence AOC (France)
A classic rosé from Provence AOC brings exactly the freshness, lightness and fine fruit that this aromatic salad demands. The elegant acidity balances the sweet notes of strawberries, while flavours of raspberries, white flowers and citrus zest pick up the minty scent. The typical minerality and dry ageing make the Provence rosé a harmonious counterpoint to the creamy texture of the feta and the earthy depth of the lentils. A wine like a sunny day on the Mediterranean – ideal with this light but flavourful dish.
Further suitable wine recommendations
1st Pinot Noir Rosé from the Palatinate (QbA, Germany) Fine strawberry and raspberry flavours, paired with a mild acidity and delicate herbal notes, make this rosé from the Palatinate a wonderfully fresh companion. The subtle fruit rounds off the play of sweetness and acidity in the salad and emphasises the freshness of the mint.
2. Bardolino Chiaretto DOC (Veneto, Italy) This light-coloured, dry rosé from Lake Garda has a playful fruitiness, fine notes of bitter almonds and an animating minerality. It goes wonderfully with the combination of strawberries and feta and gives the dish a summery flavour.
3. Côtes du Rhône Rosé AOC (France) A southern French rosé with a little more body, red berries, light herbs and a subtle spiciness. The structure goes well with the lentils, while the fruit flavours elegantly pick up on the strawberry flavour in the salad.
4th Rosado from Navarra DO (Spain) An intense, Spanish rosé made from Garnacha with juicy flavours of cherry and grapefruit. The strong fruit and lively acidity contrast particularly well with the lentil salad with mint and feta, creating an exciting interplay of flavours.
5. rosé wine from the Wachau DAC (Austria) An elegant rosé based on Zweigelt or Blaufränkisch, with plenty of freshness, herbal notes and a clear, juicy finish. Perfect with salads with a fruit component – the minerality harmonises well with the earthiness of the lentils.
The recipe:
Light lentil salad with strawberries & mint
Cooking utensils
- 1 Small saucepan
- 1 Salad bowl
- 1 Cutting board & knife
- 1 Lemon squeezer
- 1 Sieve
Ingredients
For the salad:
- 100 g Mountain lenses
- 150 g fresh strawberries
- 1 small bunch of mint
- 80 g Feta cheese crumbled
- 1 small red onion finely diced
For the dressing:
- Juice of half a lemon
- 2 Tbsp olive oil
- Salt & pepper to taste
- Optional: 1 tsp honey
Preparation
Preparation
- Cook the lentils:
- Rinse the lentils in a sieve and boil in lightly salted water for approx. 20 minutes until cooked but firm to the bite. Then drain and leave to cool.
Prepare the ingredients:
- Wash the strawberries, remove the greens and cut into quarters.
- Finely chop the mint, crumble the feta and finely dice the onion.
Serve the salad:
- In a large bowl, mix all the ingredients with the dressing made from lemon juice, olive oil, salt, pepper and a little honey, if desired.
- Garnish with fresh mint and serve immediately.
Recommended side dishes
- Baguette with olive oil
- Grilled halloumi
- A light leaf salad with rocket & nuts
