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Broad bean, Puy lentil & radish salad with mint, avocado & yogurt dressing
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175g (about 3-4) echalion shallots, halved and peeled
3 tbsp extra virgin olive oil
200g Puy Love Life Lentils
1 sprig fresh rosemary
2 cloves garlic
500g pack broad beans, podded (100g podded weight)
1 tbsp red wine vinegar
30g blanched almonds
12 French breakfast radishes, trimmed and sliced
1 avocado, stoned, skinned and cubed
3 tbsp natural yogurt
½ x 25g pack mint, leaves only, chopped
1. Preheat the oven to 200°C, gas mark 6. Toss the shallots with a tablespoon of the oil and place in a small roasting tin. Cook in the oven for 25 minutes until caramelised and tender. Cut into pieces.
2. Meanwhile, place the lentils, rosemary and one clove of garlic in a pan with enough cold water to cover generously. Bring to the boil and simmer for 15-20 minutes until just tender. Cook the beans in boiling water for 4-5 minutes. Drain.
3. Drain the lentils and remove the rosemary and garlic. Place the vinegar, remaining oil and seasoning in a bowl. Add the lentils, broad beans and shallots, then toss to coat in the dressing.
4. Dry fry the almonds until golden, chop roughly and add to the lentils with the radishes and half the avocado. Place the yogurt, mint and remaining avocado in a processor and whizz until smooth. Drizzle over the lentils and garnish with extra mint. Serve as a salad or with grilled chicken or pork.
Typical values per serving:
This recipe was first published in July 2019.