Spring salad of cucumber, lentils and tarragon

  • Vegetarian
  • Gluten Free


2 tbsp chopped tarragon
1 shallot, very finely chopped
1 tbsp dijon mustard
1 lemon, zest and juice
5 tbsp extra virgin olive oil
110g pack fine asparagus, trimmed and cut into 3cm pieces 300g frozen or fresh petits pois
1 cucumber, peeled, deseeded and finely diced
400g can green lentils, drained and rinsed
60g pea shoo


1. To make the dressing, whisk the tarragon, shallot, mustard and lemon zest and juice together. Season and gradually whisk in the olive oil.

2. Bring a pan of water to the boil, then add the asparagus pieces and petits pois. When the water has come back to the boil, drain and refresh under cold water. Drain again and pat dry on kitchen paper.

3. Combine the dressing with the vegetables, cucumber, lentils and pea shoots. Serve as a light lunch, or as an accompaniment to grilled fish or chicken

This recipe first appeared in Waitrose Food, April 2017 issue. Download the Waitose Food app for the full issue.

  • Preparation time: 20 minutes
  • Cooking time: 5 minutes
  • Total time: 25 minutes

Serves: 4 as a side

Nutritional Info

Typical values per serving:

Energy 1,262kJ
Fat 19.6g
Saturated Fat 3.1g
Carbohydrate 19.9g
Sugars 4.6g
Protein 11.7g
Salt 0.5g
Fibre 8.7g

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4 stars

Average user rating Based on 3 ratings

This recipe was first published in Sat Apr 01 12:15:00 BST 2017.