Ingredients
For the salad:
- 200 g beluga lentils (1 cup)
- 250 g green asparagus, trimmed
- 3 green or purple spring onions, thinly sliced
- 125 g strawberries, sliced
- 1 generous handful basil leaves, slivered
- 2 tablespoons chopped fresh flat-leaf parsley,
For the dressing:
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon balsamic vinegar, plus more, to taste
- 1 teaspoon maple syrup
- 1/2 teaspoon Dijon mustard
- 1 small garlic clove, minced
- sea salt and freshly ground black pepper, to taste
Instructions
- 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.
- Meanwhile, steam (or blanch) the asparagus. In a large skillet over medium-high heat, add enough water to just cover the bottom of the pan. Add the asparagus, cover and let steam until bright green and crisp-tender, 3 to 4 minutes, depending on thickness of the spears. Use tongs to and transfer immediately into a bowl of ice cold water, to stop the cooking. Drain the water then rinse the asparagus under cold running water. When completely cool, drain well and pat dry with a clean kitchen towel. Slice into 3cm pieces on the diagonal.
- In a small bowl, mix together the dressing ingredients (oil, vinegar, maple syrup, mustard, garlic, salt and pepper) until well combined.
- Pour the dressing over the lentils and toss well. Add the asparagus, onion strawberries, and herbs and toss again until well-combined. Taste and adjust seasoning as desired; a splash of balsamic vinegar and more salt, if needed.
- Serve and enjoy!