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Beluga Lentil And Asparagus Salad (serves 2)

Beluga Lentil and Asparagus Salad (serves 2)

Lentils are a good source of protein, low in calories and high in nutrition. Try this amazing recipe with asparagus, but be quick, asparagus season is almost over!

Ingredients

  • 100g dried beluga lentils or puy lentils (if you buy tinned use 200g)
  • 1 tsp rice wine vinegar
  • 10 g mint
  • 10g coriander
  • 65mls olive oil
  • Grated zest and juice of 1 lime
  • 200g baby tomatoes
  • Sesame oil
  • 250g fresh asparagus
  • Yogurt dressing:
  • 120 mls goats milk yogurt or coconut yogurt
  • Fresh mint
  • ¼ tsp paprika

Method

  • Cook the lentils if using dried.
  • Add the rice wine vinegar and stir – set aside
  • In a food processor or blender, add the mint, coriander, olive oil, and lime juice and blend until you get a chunky texture – this is your salsa verde (green sauce). Stir in chopped tomatoes.
  • Add a splash of sesame oil to your griddle and grill the asparagus over a high heat until cooked.
  • Put the lentils on a serving plate and season, then pile the salsa verde and tomatoes with the cooked asparagus on top with a garnish of lime zest. Drizzle a little of your spicy yogurt mix and serve.

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