Instructions

1. Cut off and discard the woody ends of the asparagus.
2. Cut the onions into wedges, then the red pepper into 4 chunky slices.
3. Rub all the veggies with olive oil.
4. 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.
5. Grill the asparagus until lightly charred, then put them onto a plate.
6. Meanwhile, rinse the lentils under cold water, then drain.Put them into a mixing bowl.
7. Add the olive oil, vinegar, minced garlic, chilli pesto and toss well.
8. 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.
9. Cut each asparagus into two or three pieces, then add to the lentils.
10. Season with salt and pepper. Add the chopped parsley, then toss gently.
11. Taste and adjust the seasoning, oil, pesto or acidity to our liking.
12. Scatter the salad leaves onto individual plates or a large platter, then spoon the lentil mixture on top.
13. Serve immediately.