Grilled asparagus and lentil salad
This grilled asparagus and lentil salad is ready within 15 minutes. You can use pre-roasted/grilled onions & red pepper, or jarred roasted pepper too. It’s vegan, healthy, slightly spicy and really yummy. Perfect for a plant-based lunch, served with a slice of toasted sourdough bread. Alternatively, serve it at garden parties – it goes well with grilled/barbecued steak, sausages and fish.
Ingredients
Method
- Cut off and discard the woody ends of the asparagus.
- Cut the onions into wedges, then the red pepper into 4 chunky slices.
- Rub all the veggies with olive oil.
- Heat a griddle pan or BBQ and grill the pepper and onion slices first. When they are lightly charred and tender transfer them to a plate.
- Grill the asparagus until lightly charred, then put them onto a plate.
- Meanwhile, rinse the lentils under cold water, then drain.Put them into a mixing bowl.
- Add the olive oil, vinegar, minced garlic, chilli pesto and toss well.
- When the grilled veggies have cooled down, remove the skin of the pepper and onion, then cut the flesh into small pieces. Add these to the lentil.
- Cut each asparagus into two or three pieces, then add to the lentils.
- Season with salt and pepper. Add the chopped parsley, then toss gently.
- Taste and adjust the seasoning, oil, pesto or acidity to our liking.
- Scatter the salad leaves onto individual plates or a large platter, then spoon the lentil mixture on top.
- Serve immediately.