03 Apr, 2017
Black Lentil and Spring Vegetable Salad
This lentil and vegetable salad is a real celebration of British spring greens, and the radishes lend a delicious, peppery crunch to the dish.
RecipesEquipment
SaucepanFrying pan
Ingredients
200g black lentils
1 teaspoon rapeseed oil
1 leek, diced
1 courgette, diced
2 tablespoons capers
100g sugar snap peas
Pinch salt
Pinch pepper
Small bunch radishes
Small handful of rocket
1 lemon
Method
Place the lentils in a pan and cover with 3 x the amount of water. Bring to the boil, and simmer for 20 minutes until soft, then drain and set aside.
Heat a little oil in a frying pan and gently sauté the leeks. Then add the courgette, capers, sugar snap peas and sauté for another 5 minutes so the vegetables are tender. Season with salt and pepper to taste.
Whilst the vegetables are still warm add the lentils to the dish and combine. Finally add in the radishes and serve on a bed of rocket, add a squeeze of lemon.
Heat a little oil in a frying pan and gently sauté the leeks. Then add the courgette, capers, sugar snap peas and sauté for another 5 minutes so the vegetables are tender. Season with salt and pepper to taste.
Whilst the vegetables are still warm add the lentils to the dish and combine. Finally add in the radishes and serve on a bed of rocket, add a squeeze of lemon.
