I like dishes that have a dual purpose – they can serve as a meal in themselves or take a side-line position as part of a buffet or become an accompaniment to a main meal. This tomato and puy lentil salad is just this kind of dish – I like it as a vegetarian light lunch but will also happily have it alongside some bbq fare, deli platter or add a little cheese, fish, poultry or meat if I want something more substantial.
For speed I used a ready-prepared sachet of cooked Puy lentils but you can cook your own if preferred and likewise I have used a low-fat and low-sugar dressing but you can use your favourite. Nutritional stats refer to my own version so will change if you alter. But since it is a versatile recipe and open to change – do as you please!
Could this be your most versatile salad of the Summer?
TOMATO & PUY LENTIL SALAD
1 small red onion, finely sliced
1 tbsp white wine vinegar
salt and freshly ground black pepper
250 g/8oz pouch or equivalent cooked Puy lentils
100 g/4 oz radishes, finely sliced
115 g/4 oz pack or equivalent baby spinach leaves
1 gherkin, finely chopped
300 g/11 oz large tomatoes (I used ‘beef’ or Jack Hawkins variety)
2 tbsp roughly chopped fresh dill
3 tbsp fat-free French or other favourite dressing of choice
- Place the onion in a small bowl, toss with the white wine vinegar and a pinch of salt then set aside.
- Put the lentils, radishes, spinach, gherkin, soaked onions and salt and pepper to taste in a bowl and toss well to mix.
- Cut the tomatoes in half and then into thick slices and gently stir through the lentil mixture with most of the fresh dill and the dressing.
- Scatter over the remaining dill to serve.
WLS PORTION: ½
V suitable for Vegetarians
CALORIES PER PORTION:130
Image courtesy of Waitrose