Maple-Tossed Lentil and Rhubarb Salad

Ingredients

• 1 cup/2 1/2 dl puy lentils
• 2 fresh thin rhubarb stalks, thinly sliced
• 1 small box strawberries, sliced
• 1 small box of pearl tomatoes, halved
• 10 stalks asparagus, chopped into 1 inch (2,5 cm) pieces
• 15 fresh basil leaves
• 150 g feta cheese

Dressing

• 3 tablespoon maple syrup
• 3 tablespoon olive oil
• juice of 1/2 lemon
• sea salt and black pepper, seasoning

Cooking lentils: Rinse the lentils under running water and cook in 2 cups water. Bring to a boil. Let it boil 2-3 minutes before reducing the heat to medium. Simmer for about 30 minutes or until tender. When done, add a pinch of salt and set aside to cool. We add the salt at the end, otherwise it will toughen them during cooking.

Making the salad: Prepare all salad ingredients (except feta cheese) and place in a large bowl. Whisk together the ingredients for the dressing, add to the salad and toss with your hands. Top with feta cheese and a couple of basil leaves.

Serve with a piece of sourdough bread or as a side dish on the barbecue table.

Serves 3-4.

VERDICT:  I made this with plums and nectarines instead of rhubarb and strawberries, since that's what was available--good!  Keep.