Puy Lentil Salad with Charred Asparagus & Herbs

This vibrant Puy lentil salad combines Puy Lentils with charred asparagus, fresh herbs and a creamy yoghurt dressing. High in protein and ready in just 20 minutes, it's perfect for speedy lunches, picnics or effortless summer entertaining.

 

Written by Elena Silcock
20 minutes Serves 2 Beginner
Puy Lentil Salad with Charred Asparagus & Herbs
Ingredients
  • 2 pouches Merchant Gourmet Puy Lentils
  • 400g asparagus
  • 1 shallot, finely sliced
  • Small bunch each of fresh mint and dill, roughly chopped
  • 4 tbsp olive oil
  • 75g pumpkin seeds, toasted
  • Sea salt and freshly ground black pepper
  • 2 tbsp red wine vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 150g yoghurt or plant-based alternative

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Puy Lentils
Puy Lentils
250G
  1. In a large bowl, whisk together the red wine vinegar, honey (or maple syrup) and Dijon mustard. Add the shallot with a pinch of salt and leave to pickle while you prepare the salad.
  2. Preheat the grill to high. Toss the asparagus with 1½ tbsp of the olive oil, season well and grill for 7-10 minutes until lightly charred and just tender.
  3. Add the remaining olive oil to the pickled shallots, then stir in the Merchant Gourmet Puy Lentils and most of the chopped herbs. Season to taste and transfer to a serving platter.
  4. Loosen the plant-based yoghurt with a splash of water until it reaches a drizzle-able consistency. Season lightly with salt and black pepper.
  5. Arrange the charred asparagus over the lentils, drizzle with the yoghurt and finish with the toasted pumpkin seeds and remaining fresh herbs before serving.

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