Puy lentil, asparagus and salsa verde salad
Serves: 2
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Make it into a meal: serve with baked salmon fillets. / Recipe by Natasha Corrett, from her book Honestly Healthy Cleanse (Hodder & Stoughton, £25). / Recipe photograph by Toby Scott
Puy lentil, asparagus and salsa verde salad
Serves: 2
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Nutritional information (per serving)
Calories
486Kcal
Fat
31gr
Saturates
5gr
Carbs
31gr
Sugars
7gr
Fibre
10gr
Protein
20gr
Salt
0.1gr
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Sainsbury's magazine
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![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 100g dried Puy lentils
- 1 tsp rice wine vinegar
- 20g rocket leaves (or sorrel, if you can get hold of it)
- 1 x 28g pack mint, leaves only
- ½ x 31g pack coriander
- 4 tbsp olive oil
- finely grated zest and juice of 1 lime
- 200g cherry tomatoes, chopped
- a splash of toasted sesame oil, for griddling
- 250g asparagus
- sea salt
For the mint yogurt
- 120ml goats’ milk yogurt or coconut milk yogurt
- ¼ tsp smoked paprika
Step by step
Get ahead
Cook the lentils up to a day ahead; cool, cover and chill. Bring back to room temperature before serving.
- Simmer the lentils in a pan of boiling water for 20-25 minutes. When cooked, drain, stir in the rice wine vinegar and set aside.
- Next, make the salsa verde. Put the rocket, half the mint, all the coriander, olive oil and lime juice into a food processor or blender and pulse to a chunky texture. Alternatively, chop the herbs and combine the mixture by hand.
-
Transfer this salsa verde to a bowl and stir in the chopped cherry tomatoes.TipIf you're pushed for time, you can use a 250g pouch of pre-cooked lentils instead of dried.
- Add a splash of sesame oil to a griddle pan over a high heat and grill the asparagus on each side until soft and striped with lovely dark charred lines.
- Put the lentils on a serving plate and season with sea salt. Then pile the salsa verde-tomato mixture and asparagus on top and sprinkle with the lime zest.
- For the mint yogurt, chop the remaining mint and add to the yogurt in a separate bowl; sprinkle with the paprika.