Serves 2 | Prep Time – 15 Minutes | Cook Time – 20 minutes | Skill – Simple
For the Salad:
100g dark speckled lentils or puy lentils
200g cherry tomatoes, diced
6 spears of asparagus
2 tsps sesame oil
For the Salsa Verde:
10g fresh whole mint
10g fresh whole coriander
¼ cup olive oil
1 lime zest and juice
Generous pinch of Himalayan pink salt
For the Yoghurt Dressing:
½ cup goats yoghurt or coconut yoghurt
10g mint, finely chopped
¼ tsp smoked paprika
Step 1: Cook the lentils in 500ml of boiling water for 18-20 minutes until just soft. Strain any excess water off using a sieve, rinse under cold water and set aside.
Step 2: To make the salsa verde put the mint, coriander, olive oil, lime juice and zest and salt into a blender and pulse until it’s a chunky texture.
Step 3: Chop the tomatoes and stir through the lentils with the salsa verde.
Step 4: Chop the woody bottoms off the asparagus and smother the spears with the sesame oil. Place onto a hot griddle pan and sear for 2-3 minutes on each side until they are soft and have a lovely dark charcoal lines on them.
Step 5: Make the yoghurt dressing by mixing all of the ingredients together in a bowl.
To Serve: Divide the rocket between the two plates. Pile the lentils on top and top with the griddled asparagus and a dollop of the lovely fresh yoghurt.