![a bowl of watermelon salad with a poached egg and honey next to a bottle of honey .](https://cdn.sanity.io/images/yg2dvvx6/production/7b1c84a4b0812b36af3fa07941aa6643cf2fd7d3-7506x5006.jpg?fm=jpg&fit=min&h=960&w=960&dpr=1&q=80)
![Lentil salad with honey dressing](https://cdn.sanity.io/images/yg2dvvx6/production/2a89bf7bc9ac98c02a84c9bcff7bd70e3d84b522-1600x1000.jpg?fm=jpg&fit=min&h=960&w=960&fp-x=0.6851351351351354&fp-y=0.5&dpr=1&q=80&rect=0%2C0%2C1596%2C1000)
Lentil salad with honey dressing
![a bottle of Rowse Acacia honey](https://cdn.sanity.io/images/yg2dvvx6/production/412413ff1defde57ed82823a9bf080a437d69e74-2500x2500.png?fm=png&fit=min&h=960&w=960&dpr=1&q=80)
Method
- 1
Bring a medium saucepan of water to the boil, add the lentils and simmer uncovered for 25-30 minutes until just tender then drain into a sieve.
- 2
Make the dressing by mixing the honey, vinegar, olive oil, garlic, thyme or rosemary, paprika and seasoning together in the base of a salad bowl with a fork until smooth. Add the hot lentils to the dressing and toss together.
- 3
Refill the rinsed lentil pan with water, bring to the boil, add the broad beans and peas and cook for 3-4 minutes until just tender. Drain, then add to the lentils and toss together.
- 4
Crumble the feta over the top, sprinkle with chopped parsley or mint or a mix of both and serve warm or cold with toasted ciabatta bread or pitta breads, if liked.
- 5
Tips: This is light and healthy salad that tastes just as good the day after it is made. If you fancy serving with homemade croutons, simply drizzle a little olive oil over sliced ciabatta bread, cook until crisp and golden on a preheated griddle pan and cut into croutons.