Puy Lentil, Watercress, Rocket and Spinach Salad with Watercress Pesto
This is a delicious and satisfying salad that can be served on its own with some good bread, or as a starter or side dish. It would also be lovely topped with a few slices of grilled or fried halloumi.
SERVES 2 as a main meal or 4 as starter or side dish
PREP 20 mins
COOK 20 mins
Ingredients:
✔ 75g dried Puy lentils
✔ 1 small onion, peeled and halved
✔ 1 bay leaf sprig of fresh thyme watercress pesto (see recipe, below)
✔ 1 tsp olive oil
✔ 1 tsp lemon juice
✔ salt and pepper
✔ For the salad:
✔ 1 medium beetroot, sliced very thinly with a mandolin or sharp knife
✔ 6 radishes, thinly sliced
✔ 25g hazelnuts, skinned, toasted and roughly chopped
✔ 75g watercress
✔ 50g rocket
✔ 50g baby spinach
✔ olive oil, to drizzle
✔ baby nasturtium leaves, for garnish (optional)
Directions:
1. Place the lentils in a saucepan with the onion, bay leaf and thyme. Bring to the boil, then simmer for 15–20 minutes, until the lentils are tender but still firm.
2. Drain and remove the onion and herbs. Stir 2–3 tablespoons of the watercress pesto through the warm lentils, adding the olive oil and lemon juice. Add a pinch of salt and ground black pepper, to taste. Set aside to cool.
3. Prepare the beetroot, radishes and hazelnuts. Spoon the lentils on to a serving platter and pile the watercress, rocket and spinach on top.
4. Arrange the beetroot and radishes among the leaves to look pretty, and then spoon drops of the pesto over the salad (you may not want to use all of it). Finally, drizzle over a little olive oil and scatter the chopped hazelnuts and nasturtium leaves over the top.
[info title="Nutritions" icon="info-circle"]Per serving (for 2) 833 cals, fat 70.1g, sat fat 9g, carbs 32.8g, sugars 11.6g, protein 18.1g, salt 2.4g, fibre 9.8g[/info]
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