Lentil and Roasted Asparagus Salad Pittas


230g bunch asparagus spears, cut into

short lengths

100g baby plum tomatoes, halved

3 tbsp extra virgin olive oil

1 tsp cumin seeds

1 clove garlic, crushed

230g puy lentils

2 bay leaves

1 tbsp balsamic vinegar

20g fresh parsley, chopped

25g pine nuts, toasted

1 small red onion, sliced

Pittas, to serve



1. Preheat the oven to 220ÂșC, gas mark 7. Place the asparagus and halved tomatoes in a roasting tin, scatter with a tablespoon of the oil, garlic, cumin and seasoning. Roast for 15 minutes until slightly charred.

2. While the asparagus is cooking, place the lentils and bay leaves in a pan with enough cold water to cover generously. Bring to the boil and simmer for 15 minutes until just tender. Drain and remove the bay leaves.

3. Place the remaining oil, vinegar and seasoning in a bowl. Add the drained warm lentils, parsley, pine nuts, onion, warm tomatoes and roasted asparagus. Toss gently together and serve warm or at room temperature piled into pittas.


  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1008.344kJ
Fat 11.6g
Saturated Fat 1.5g
Carbohydrate 22.5g
Sugars 3.4g
Salt trace

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4 stars

Average user rating Based on 12 ratings

This recipe was first published in Thu Apr 21 14:42:00 BST 2011.