Spring vegetables excite us, you must know this by now. And it is always a challenge to find new things to do with all these greens that are popping up in the market.
This week we decided to use one of our favourite staples, lentils. We usually associate lentils with comforting winter soups, or nutritious salads. But how about something…lighter? This dish is filled with all sorts of green things. The way we think about food is reflected on this lentil salad.
So follow us, take a walk around the market, and put in your basket all the greens that inspire you. We got a selection of broad beans, peas, sugar snap peas, zucchini, avocado and leeks. And to make it even more exciting, we’ve added crushed nuts on top of the salad. You could also crank it up a notch by adding some feta cheese or galomyzithra cheese, but we decided to keep this one vegan.
For 2 people you will need:
1 avocado
150g lentils
100g various spring vegetables (peas, broad beans, sugar snap peas)
1 courgette
1 leek
4 tbsp olive oil
25g mixed nuts (walnuts, almonds)
1-2tbsp red wine vinegar
salt
Boil the lentils in salted water for around 20min until cooked but not mushy. Drain and rinse under cold water. Set aside.
Finely chop the leek. Place the leek in a frying pan, over medium low heat with the olive oil. Cook until soft but not caramelised.
In the meantime, cut the zucchini and avocado in small cubes. Rinse your spring vegetables under cold water and drain.
Add the zucchini to your frying pan with the leek and cook for 4-5min until tender. Add your spring vegetables and cook for 2 more minutes.
Place everything together with the lentils and avocado in a large bowl. Stir and season with salt. Serve with the crushed nuts and by drizzling vinegar on every plate.
