A hearty Asian-style veggie main-course salad, bursting with flavour
Ingredients
- 200g Puy lentils
- 1l hot vegetable stock
- 200g tenderstem broccoli
- 140g frozen soya bean, thawed
- 140g sugarsnap peas
- 1 red chilli, deseeded and sliced
For the dressing
- 2 tbsp sesame oil
- juice 1 lemon
- 1 garlic clove, chopped
- 40ml reduced-salt soy sauce
- 3cm piece fresh root ginger, finely grated
- 1 tbsp clear honey
Method
-
Boil lentils in stock until just cooked, about 15 mins. Drain, then tip into a large bowl. Bring a saucepan of salted water to the boil, throw in the broccoli for 1 min, add the beans and peas for 1 min more. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.
-
Mix together the dressing ingredients with some seasoning. Pour over the lentils and veg, then mix in well with the chopped chilli. Pile onto a serving platter or divide between 4 plates and serve.