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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 bunch asparagus
  • 2 small red onions
  • 1 red pepper or 1 roasted pepper from jar
  • 1 tin lentils
  • 1 Tbsp olive oil
  • 1 Tbsp cider vinegar
  • 1 garlic clove minced
  • 2 Tbsp chopped parsley
  • 1 Tbsp red pesto with chilli
  • 1 large handful of mixed salad leaves

Method
 

  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.