Soya Bean, Egg and Feta Spring Salad with Sherry Dressing


  1. 100g soya beans ready to eat is faster ( if frozen, follow cooking instructions)

  2. 150g Merchant Gourmet Puy Lentils Ready To Eat

  3. 2 eggs

  4. 4 spring onions, thinly sliced

  5. 60g watercress, rocket and spinach

  6. 75g feta, crumbled

  7. Toasted seed mix (you can make your own by buying the seeds and toasting in the oven or a whole range of commercial varieties are available)




  1. Put on the eggs to boil and time for your preferred yolk consistencies.

  2. Arrange the green leaves on two plates (or one large serving dish) and then share the Puy lentils on top.

  3. Top with the soya beans and spring onions.

  4. Remove the eggs from the heat and run under cold water until cool enough to handle. Peel and discard the shells. Cut the eggs into quarters and arrange on the plate(s).

  5. Crumble the feta over the top.

  6. To make the dressing, combine the oil, garlic, sherry and lemon juice in a jug. Whisk and season to taste.

  7. Drizzle the dressing over the salad and add a sprinkle of seeds to finish off.


Serves: 2

Preparation Time - 10 minutes

Cooking Time - 5 minutes

Another Bottles & Cans quicky

For the Dressing

1 tablespoon olive oil

3 tablespoons sherry

1 garlic clove, crushed

½ lemon, juiced

Spring time calls for a lighter touch after the heavy pastas and casseroles that keep body and soul together during the cold winter months. This vibrant and refreshing salad is a gorgeous combination of egg and bean textures, all drizzled with a zingy sherry dressing.