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