For anyone with similar taste buds to mine, you will love this. If healthy yet tasty food is your thing, you will love this. If chilli and cumin grace most of your meals, you will love this. If however you are strictly carnivorous, hate pulses and dislike nuts in salad, then I suggest you click here.
This recipe brings back the summer months and casts my mind to being in Cyprus where the only thing I like to throw together in my kitchen is a tasty refreshing salad – I have never understood those who can eat a hot meal in 40°c heat!
For a heartier version you could throw in some roasted butternut squash, beetroot, cooked chickpeas or even all three. Yum.
- Bunch of salad leaves (spinach, lambs lettuce, herb salad)
- Handful of cherry tomatoes, halved
- 1 yellow pepper, sliced
- Handful of sliced cucumber (if you can get Lebanese cucumbers – do it!)
- 1 spring onion, finely chopped
- 5 asparagus, chopped with the woody ends removed
- 1 medium to large carrot, finely grated
- 150g puy lentils, precooked
- Unsalted pistachio nuts, roughly chopped
- Olive oil
- Lemon juice
- 1 red chilli
- Ground cumin
Blanche the asparagus in boiling water, drain and immediately put into a bowl of ice water – this keeps them nice and green. Set aside.
In a large bowl, combine all the ingredients, reserving some pistachio nuts for garnish. Add the asparagus.
In a separate bowl combine 2 tablespoons of olive oil, a tablespoon or so of lemon juice, chopped red chilli (or alternatively a teaspoon of jarred chilli), and finally some cumin, salt and pepper to taste – I love cumin so I add quite a lot.
Drizzle over the salad, toss well and serve with extra pistachios.
Makes 1 portion