LENTIL, ASPARAGUS & HEIR­LOOM TOMATO SALAD

PREP + COOK TIME 45 MIN­UTES (+ COOL­ING) SERVES 2

The Australian Women’s Weekly Food Magazine - - Weeknight Vegetarian -

125g french-style green lentils 1 tea­spoon rice bran oil

1 small brown onion (80g),

chopped finely

1 clove gar­lic, crushed

1 tea­spoon finely grated fresh gin­ger 1 tea­spoon garam masala

2 tea­spoons lime juice

85g asparagus, trimmed, cut into

5cm lengths

200g heir­loom cherry toma­toes,

halved

1 cel­ery stalk (150g), trimmed,

cut into match­sticks

¼ cup fresh mint leaves

¼ cup (40g) nat­u­ral flaked al­monds,

roasted

40g fetta, crum­bled 1 Cook lentils in a medium saucepan of boil­ing wa­ter for 15 min­utes or un­til just ten­der; rinse, drain.

2 Heat oil in a medium non-stick fry­ing pan over medium heat. Add onion; cook, stir­ring, for 5 min­utes or un­til soft. Add gar­lic, gin­ger and garam masala; cook, stir­ring, for 1 minute or un­til fra­grant. Trans­fer onion mix­ture to a large heat­proof bowl. Add lentils and lime juice to onion mix­ture; stir to com­bine.

Sea­son with pep­per. Cool. 3 Mean­while, to blanch asparagus, plunge into a saucepan of boil­ing wa­ter for 1 minute; re­move us­ing tongs or a slot­ted spoon, and im­me­di­ately plunge it into a bowl of iced wa­ter. Stand for a cou­ple of min­utes, then drain.

4 Add asparagus, tomato, cel­ery and mint to the lentil mix­ture; stir un­til just com­bined. Serve topped with nuts and cheese.

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