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Puy lentil, spinach & tomato salad
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1 small red onion, thinly sliced
1 tbsp white wine vinegar
250g pouch Merchant Gourmet Puy Lentils
100g radishes, thinly sliced
115g pack baby spinach
1 gherkin, finely diced
300g No.1 Jack Hawkins Tomatoes, halved and cut into thick slices
20g pack fresh dill, chopped roughly
For the dressing
1 lemon, juice
2 tbsp olive oil
1 tsp Dijon mustard
½ tsp clear honey
1. Put the onion in a small bowl, toss with the white wine vinegar and a pinch of salt then set aside for 5-10 minutes.
2. Put all the ingredients for the dressing in a clean screw-top jar and shake to mix. Put the lentils, radishes, spinach, gherkin and soaked onions in a bowl and pour the dressing over. Toss everything together.
3. Add the tomatoes and gently stir through the lentils and most of the dill. Tip out onto a serving platter and scatter with the remaining dill to serve.
Soaking red onions in vinegar softens them, mellows their sharp flavour and turns them a gorgeous shade of pink.
And to drink...
Waitrose & Partners Blueprint Provence Rosé, France, is the perfect partner for this salad, with hints of summer fruits and a crisp finish.
Typical values per serving:
Low in saturated fat; source of protein; 2 of your 5 a day; vegetarian; gluten free
This recipe was first published in June 2017.