This big, colourful salad will help clear out the entire crisper. Add whatever you’ve got on hand!
Garden Lentil Salad with Grilled Lemons
- 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
Rinse and cook lentils according to package directions.
Meanwhile, grill the lemons and corn on a barbecue or indoor grill until nicely charred. Remove corn kernels from the cob, and set aside.
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.
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.