23 Jul, 2018
Lentil, courgette and home-made pesto
A salad that you can whip together in under twenty-five minutes is the kind of salad I want to eat every week. Yellow courgettes add a splash of colour to any dish and a welcome crunch. This home-made pesto recipe is also super easy to blitz together, the combination of aniseed tarragon and earthy basil create a vibrant and refreshing flavour. The whole dish offers an excellent combination of protein and fiber.
RecipesEquipment
Small food processorJulienne peeler
Sauce pan
Small frying pan
Ingredients
Serves 4
350g puy lentils
2 yellow courgettes
100g pumpkin seeds
50g sunflower seeds
For the pesto
2 handfuls basil
Handful fresh tarragon
1 tbsp cashew nuts
1 tbsp pumpkin seeds
2 tbsp rapeseed oil
pinch malden salt
pinch black pepper
Method
A salad that you can whip together in under twenty-five minutes is the kind of salad I want to eat every week. Yellow courgettes add a splash of colour to any dish and a welcome crunch. This home-made pesto recipe is also super easy to blitz together, the combination of aniseed tarragon and earthy basil create a vibrant and refreshing flavour. The whole dish offers an excellent combination of protein and fiber.
1. Place the lentils in a pan with three times the amount of water. On a medium heat bring the water to the boil and simmer for 15-20 minutes until the lentils are tender.
2. While the lentils are cooking prepare your courgettes using a julienne peeler. Peel the courgette into long thin noodles and set to one side.
3. Make the pesto by placing all of the ingredients into a food processor and blitz to a coarse texture.
4. Place a small frying pan on a medium heat and toast the mixed seeds until they are
golden.
5. Once the lentils are cooked, drain them and tip them onto a serving platter or bowl. Mix
through the courgette, sprinkle over the seeds and top with the pesto.
Method
1. Place the lentils in a pan with three times the amount of water. On a medium heat bring the water to the boil and simmer for 15-20 minutes until the lentils are tender.
2. While the lentils are cooking prepare your courgettes using a julienne peeler. Peel the courgette into long thin noodles and set to one side.
3. Make the pesto by placing all of the ingredients into a food processor and blitz to a coarse texture.
4. Place a small frying pan on a medium heat and toast the mixed seeds until they are
golden.
5. Once the lentils are cooked, drain them and tip them onto a serving platter or bowl. Mix
through the courgette, sprinkle over the seeds and top with the pesto.
