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Lentil and Roasted Asparagus Salad Pittas
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230g bunch asparagus spears, cut into
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 220ºC, 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.
Typical values per serving:
This recipe was first published in April 2011.