Discover a recipe by Florence Oustau, ambassador of the Lin des Pyrénées brand. Founder of Zest' de Flow, Florence shares her culinary know-how by showcasing our products made from flax grown at the foot of the Pyrenees.

This colourful salad brings together the softness of green lentils, the freshness of cherry tomatoes, the roundness of feta and the crunch of kibbled flaxseed. A complete, protein-rich lunch full of flavour, enhanced by a drizzle of linseed oil to finish.

This creation highlights the full nutritional richness of flax: omega-3, fibre, plant protein, vitamins and minerals. An indulgent and healthy recipe within everyone’s reach.

Ingredients

Dried green lentils
Lin des Pyrénées kibbled flaxseed
Balsamic vinegar
Garlic olive oil
Feta
Fresh thyme
Cherry tomatoes
Topping: flaxseeds, pumpkin seeds, snipped chives, Lin des Pyrénées linseed oil, balsamic vinegar

Step-by-step method

Boil the lentils in a large volume of salted water until tender, then refresh them under cold water.
In a mixing bowl, mix the crumbled feta with the garlic olive oil, thyme, balsamic vinegar and chives.
Add the seasoned feta to the cooled lentils.
Stir in the halved cherry tomatoes, the pumpkin seeds and the kibbled flaxseed.
Finish with a drizzle of linseed oil and a dash of balsamic vinegar. Serve chilled.

Florence’s tip

Kibbled flaxseeds add real crunch with no need for cooking. Add them at the last moment to preserve their texture.

Our Lin des Pyrénées products used

Want to keep the adventure going? Find all the Lin des Pyrénées recipes and discover our other ambassador chefs.

Keywords: lentil salad, feta, kibbled flaxseed, linseed oil, mixed salad