AS­PARA­GUS& LENTIL SALAD

NZ House & Garden - - EXTRA HELPING -

This flavour­some salad is com­prised of favourite Ital­ian flavours bound to­gether with a lit­tle bit of France by way of the lentils. It’s the per­fect salad for newsea­son as­para­gus. 1 litre veg­etable stock 2 cups green puy lentils, washed and checked

for stones 2 bunches as­para­gus, trimmed ¼ cup pine nuts 1 dried, cured chorizo sausage, cut into

thick slices ½ cup pit­ted olives, chopped 50g parme­san, shred­ded

Dress­ing:

1 small shal­lot, finely chopped (roughly

2 ta­ble­spoons) 1 ta­ble­spoon ca­pers, finely chopped ½ tea­spoon Di­jon mus­tard 2 ta­ble­spoons white wine vine­gar ¼ cup ex­tra vir­gin olive oil Bring stock to the boil, add lentils and cook for 20-30 min­utes on a rolling boil un­til lentils are ten­der. Drain and sea­son with sea salt and pep­per. Trans­fer to a serv­ing dish.

Bring a large pot of salted wa­ter to the boil. Have a large bowl of iced wa­ter nearby. Add as­para­gus to the pot and cook un­til just ten­der (how long will de­pend on the thick­ness of the as­para­gus, but around 3 min­utes is a rough guide). Plunge into iced wa­ter to stop them over­cook­ing then drain.

Put pine nuts in a dry fry­ing pan and cook for a cou­ple of min­utes un­til toasted. Re­move to a plate.

In the same pan, fry the sliced chorizo for a cou­ple of min­utes un­til the oils re­lease (this in­ten­si­fies the f lavour). Re­move to the plate.

Dress­ing: Place the chopped shal­lot, ca­pers, mus­tard, vine­gar and olive oil in a food pro­ces­sor and blend un­til smooth. Sea­son to taste with salt and pep­per.

Dress t he lentils with most of the dress­ing. Pile the as­para­gus, pine nuts, chorizo and olives on top. Driz­zle with re­main­ing dress­ing, sprin­kle with parme­san and serve. Serves 4

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