Ingredients
Thyme dressing
Method
Main
1.Place lentils in a saucepan of cold water, bring to the boil, cook for 15 minutes or until tender, then drain well and place in a bowl.
2.Meanwhile, for thyme dressing, whisk ingredients and ½ cup reserved oil in a bowl to combine, season with sea salt and freshly ground black pepper, then pour over lentils.
3.Add asparagus, baby spinach, caperberries, olives and shallots, toss gently to combine, spoon into bowls, scatter with feta and serve with sourdough toast to the side, if desired.