Name: Lentil, asparagus & baby tomato salad
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: 250 g green lentils; 2 tsp olive oil; 2 onions, finely chopped; 2 garlic cloves, minced; 2 tsp finely grated ginger; 2 tsp garam masala; ¼ cup lemon juice; 170 g asparagus, trimmed, cut into 5cm pieces; 400 g exotic tomato mix, halved; 2 celery stalks, cut into matchsticks; ½ cup mint leaves; 2 tbsp flaked almonds, toasted; 80 g feta, crumbled

Lentil, asparagus & baby tomato salad

This Lentil, asparagus & baby tomato salad is a light and crunchy addition to any meal, or even enjoyed on its own.

PREP TIME 15 minutes | COOK TIME 25 minutes | SERVES 4

INGREDIENTS

250 g green lentils
2 tsp olive oil
2 onions, finely chopped
2 garlic cloves, minced
2 tsp finely grated ginger
2 tsp garam masala
¼ cup lemon juice
170 g asparagus, trimmed, cut into 5cm pieces
400 g exotic tomato mix, halved
2 celery stalks, cut into matchsticks
½ cup mint leaves
2 tbsp flaked almonds, toasted
80 g feta, crumbled

METHOD

COOK lentils in a pot of boiling water for 15 minutes until just tender, drain and rinse.

HEAT oil in a pan over medium heat. Add onion and fry for 5 minutes until golden. Add garlic, ginger and garam masala, fry for 1 minute until fragrant.

TRANSFER onion mixture to a serving bowl. Add lentils and lime juice and stir to combine. Season well.

ADD asparagus to a pot of boiling water, boil for 1 minute, then remove and immediately place into ice water. Stand for a couple of minutes, then drain.

ADD asparagus, tomatoes, celery and mint to the lentil mixture; stir until just combined.

SERVE topped with nuts and cheese.

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