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Lentil and Asparagus Salad

High in protein and fibre and flavour to boot, this salad will keep you full and energised.

INGREDIENTS

250 g persian lentils or 1 to 1 and 1/2 good quality organic tinned lentils

1/2 Spanish onion, finely chopped

1 garlic clove, finely chopped

juice of 2 lemons

50 ml extra virgin olive oil

1 tbsp Sherry Vinegar

2 tsp sumac, plus extra to serve

3/4 cup each flat leaf parsley and mint

2 bunches of asparagus, trimmed

4 eggs at room temperature

50 gm almonds, coarsely chopped

150 gm Persian feta, crumbled.

METHOD

1.  If using Persian lentils, cook in a saucepan of unsalted boiling water for 10-12 minutes, drain, refresh, and place in a large bowl.  If using canned lentils, rinse, drain and place in a large bowl.

2.  Combine the onion, garlic and lemon juice in a bowl and stand for 5 minutes until onion has softened.  Stir in the oil, vinegar and sumac and add to the lentils with herbs and toss to combine.

3.  Blanch asparagus for 1-2 minutes, refresh and set aside.  Cook eggs in boiling water fort 7 minutes until soft-boiled.  Cool under running cold water, peel and half.

4.  Top lentil salad with asparagus, season to taste and top with almonds, Persian feta and extra sumac.