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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.

Recipes

Equipment

Small food processor
Julienne 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.


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.
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