Green asparagus, lentil and yoghurt salad
Ingredients
- 4 french shallots thinly sliced (or use 1 red onion)
- Juice of 1 lemon plus extra to taste
- 2 bunches asparagus trimmed
- 300 g black or small green lentils
- 125 ml olive oil
- 1.5 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1/2 cup roasted almonds coarsely chopped
- 1 fennel bulb very thinly sliced, some fronds reserved
- 80 g greek yoghurt
Instructions
- Combine shallot and lemon juice in a small bowl and set aside to soften.
- Blanch asparagus in a large saucepan of boiling salted water until bright green, but retaining some crunch (30 seconds to 1 minute). Refresh, drain, then thinly slice on an angle. Refrigerate until needed.
- Add lentils to the same saucepan and simmer until tender but still a little al dente (15-20 minutes). Drain well, then transfer to a large bowl.
- Whisk oil, vinegar and mustard in a small bowl until emulsified, season to taste and add to lentils. Add asparagus, almond and shallot and lemon juice and toss to combine.
- Divide lentil salad among plates and top with yoghurt. Place fennel in a bowl, add lemon juice and sea salt to taste, and toss to combine. Scatter it over the salad and top with fennel fronds to serve.