Save to your scrapbook
Spring salad of cucumber, lentils and tarragon
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 as a side
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.
Typical values per serving:
This recipe was first published in April 2017.