A brightly flavoured beluga lentil salad with strawberries, green asparagus, spring onion and fresh herbs, tossed in a balsamic dressing. Enjoy as main or a side dish.
Cook lentils in a large saucepan of simmering salted water until tender but still firm, 20–25 minutes (according to package instructions). Drain using a sieve and rinse under cool running water. Shake well to get rid of excess moisture and transfer the lentils to a large serving bowl to cool.