A hearty Asian-style veggie main-course salad, bursting with flavour
Puy Lentil Salad with Soy Beans, Sugar Snap Peas & Broccoli
Ingredients (Serves 4)
- 100g Puy lentils, rinsed
- 100g shelled soy beans (edamame, frozen or fresh)
- 100g sugar snap peas, trimmed
- 100g tenderstem broccoli, cut into bite-sized pieces
- 1 small red onion, finely sliced (optional)
- Handful of fresh herbs (parsley, mint, or basil), roughly chopped
- Zest and juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
- Optional toppings: toasted seeds, crumbled feta, or chopped nuts
Instructions
- Cook the lentils:
Simmer the Puy lentils in a pan of salted water for 20–25 minutes until tender but still holding their shape. Drain and set aside to cool slightly. - Blanch the vegetables:
Bring a pot of water to the boil. Add soy beans, sugar snap peas, and broccoli. Cook for 2–3 minutes until bright green and just tender. Drain and rinse immediately under cold water to stop cooking and preserve color. - Make the dressing:
In a small bowl, whisk together lemon juice, zest, olive oil, mustard, salt, and pepper. - Assemble the salad:
In a large bowl, combine lentils, blanched vegetables, red onion (if using), and herbs. Pour over the dressing and toss gently to combine. - Serve:
Serve immediately or chill for 30 minutes to let flavors meld. Top with seeds, feta, or nuts if desired.
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Substitutions & Tips
- Use French green lentils if Puy aren’t available.
- Add avocado or grilled halloumi for extra richness.
- Make it a meal by adding quinoa, tofu, or chicken.