This warm pea and lentil salad has an exciting sharp contrast between flavour and texture - nutty lentils with fresh green peas, earthy pulses and the sharpness of lemon. This light, fresh-tasting vegetable dish works well as an easy light lunch or starter.
Serves 4
Ready in 25 minutes
Per serving:
294kcals
12.7g fat (1.8g saturated)
15.9g protein
31.2g carbs
2.5g sugar
trace salt
1. There is no need to soak Puy lentils. Just wash them and cook in plenty of unsalted water with the garlic for about 20 minutes, until they are tender but with some bite. Discard the garlic at this point if you wish. Drain and place in an outsized serving bowl.
You could wilt fresh herbs, such as basil, parsley, chives or mint into the salad. Toss them through it before serving up.
2. Add the shallot, lemon or lime juice and oil to the lentils and toss together. Season to taste and set aside. Blanch the peas for no more than a minute or so in plenty of boiling water. Drain, add to the lentils and serve.
© delicious. magazine
Earthy, rich flavours call for a soft, rustic red. Try an inexpensive French Pinot Noir.
The best of British cooking from Hugh Fearnley-Whittingstall
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