LENTIL, ASPARAGUS & HEIRLOOM TOMATO SALAD
PREP + COOK TIME 45 MINUTES (+ COOLING) SERVES 2
125g french-style green lentils 1 teaspoon rice bran oil
1 small brown onion (80g),
1 clove garlic, crushed
1 teaspoon finely grated fresh ginger 1 teaspoon garam masala
2 teaspoons lime juice
85g asparagus, trimmed, cut into
200g heirloom cherry tomatoes,
1 celery stalk (150g), trimmed,
cut into matchsticks
¼ cup fresh mint leaves
¼ cup (40g) natural flaked almonds,
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.