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Fresh strawberry and rhubarb salad with (plant-based) feta cheese



1 large tin lentils, drained (230g)

2 rhubarb stalks, thinly sliced

1 small bunch of asparagus, in 1 cm thick pieces

10 strawberries, divided in four

200g cherry tomatoes, divided in four

1 handful basil, roughly chopped


3 tbsp maple syrup

3 tbsp olive oil

2 tbsp balsamic vinegar

1 squeeze of lemon juice

salt and pepper


150 g feta cheese, preferably plant-based, see


1 handful of blueberries (optional)

toasted pumpkin kernels (optional)

chilli flakes (optional)



1. Add all the salad ingredients to a large bowl. Place in a colander if you are making it ahead of time, in order to allow the ingredients to drain a little.

2. Mix together the dressing ingredients, adding salt and pepper to taste.

3. When you are ready to serve it, transfer the salad into a serving bowl, pour the dressing on top and mix. Garnish with feta and basil (and blueberries, pumpkin kernels, and chilli flakes, if you like).


The Norwegian Cookbook

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