LENTIL, GREEN BEAN AND TOMATO SALAD
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
