This big, colourful salad will help clear out the entire crisper. Add whatever you’ve got on hand!


Garden Lentil Salad with Grilled Lemons

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author The Food Gays


  • 1/2 cup green lentils
  • 1 cup green lettuce chopped
  • 1 cup radicchio chopped
  • 1/2 cup baby tomatoes halved
  • 1/2 cup grilled corn
  • 1/2 cup green beans halved
  • 1/2 cup asparagus tips
  • 1/2 cup cauliflower
  • 1/2 cup cucumber sliced
  • 2 small field carrots halved
  • 2 lemons halved
  • extra virgin olive oil to serve
  • flaky sea salt to serve


  1. Rinse and cook lentils according to package directions.
  2. Meanwhile, grill the lemons and corn on a barbecue or indoor grill until nicely charred. Remove corn kernels from the cob, and set aside.
  3. Bring a small pot of water to a boil, and cook the asparagus tips and green beans for 1 minute or so, just until they turn bright green. Drain and flash under cold water to stop cooking.
  4. Assemble all the vegetables on a serving plate, and top with the cooked lentils. Drizzle with a glug of extra virgin olive oil, and squeeze the juice from the grilled lemons. Season with flaky sea salt and serve.