Ingredients
Method
- Prepare the vegetables as directed in ingredients. Heat 2 tablespoons of water in the base of a medium sized pan. Add the onion, peppers and courgette plus the bay leaf. Saute on a medium heat for 10 minutes, stirring from time to time. Add a little extra water if needed to prevent the veggies sticking.
- Whilst the veggies are cooking, prepare the dressing (if using). Pop the tahini and lemon juice in a small bowl and stir well to combine. Add a tiny bit of water if it's too thick. Season with salt. Check the flavour and add more salt or lemon if needed.
- Add the grated garlic and cook for another 5 minutes on a slightly lower heat.
- Add the cooked lentils to the pan and stir in. Cook on a low heat for a couple of minutes whilst the asparagus cooks.
- For the asparagus: place a good quality non-stick frying pan over a high heat. Wash and trim the ends of the stems. Pop into the pan whilst wet and cook for a couple of minutes before turning - the outside wll start to char. Once all sides are slightly charred, turn off the heat.
- Once the lentils are warmed through, turn off the heat and stir in the chopped fresh herbs and oil. Season with salt and pepper and stir again.
- To serve, spoon the Meditterean lentil mix onto a plate. Place the asparagus spears on top then drizzle on the tahini dressing.
Nutrition
Notes
Serve as a light lunch or supper or with roasted baby potatoes and green veg for a more substantial meal. Alternatively, serve as a cold salad with the charred asparagus chopped and stirred into the mix.
No asparagus? Wilt long-stemmed or purple sprouting broccoli and lay on top instead.