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Puy lentil, asparagus and salsa verde salad


Serves: 2
timePrep time: 20 mins
timeTotal time:
Puy lentil, asparagus and salsa verde salad
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
timePrep time: 20 mins
timeTotal time:

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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

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.

See more of Sainsbury's magazine’s recipes

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.
  1. 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.
  2. 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.
  3. Transfer this salsa verde to a bowl and stir in the chopped cherry tomatoes.
    Tip
    If you're pushed for time, you can use a 250g pouch of pre-cooked lentils instead of dried.
  4. 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.
  5. 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.
  6. For the mint yogurt, chop the remaining mint and add to the yogurt in a separate bowl; sprinkle with the paprika.

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