LENTIL, GREEN BEAN AND TOMATO SALAD

Yields8 Servings
 250 g Puy lentils, rinsed
 325 g green beans, trimmed
 400 g cherry tomatoes, halved
 3 celery sticks, finely sliced
For the salsa verde
 80 g rocket
 30 g mint leaves only
 45 g fresh coriander
 5 tbsp olive oil
 2 tbsp wholegrain mustard
 Grated zest and juice of 2 limes
1

Simmer the lentils in a pan of boiling water for 20-25 minutes, until cooked; drain and set aside

2

Blanche the green beans in boiling water for 3-5 minutes until just tender; drain and cool under cold running water; leave aside

3

To make the salsa verde, process together, the rocket, mint, coriander, olive oil and lime juice until you get a chunky sauce

4

Mix the lentils, beans, tomatoes and celery together; put aside 2 tablespoons of the sauce in a bowl and add the rest to the vegetables; stir well to coat all the vegetables

5

Place on a serving dish and sprinkle with the lime zest and the rest of the salsa and serve

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