Lentils are a substantial and healthy base to this fresh salad with onion, mango chutney, coriander, greens and tomatoes
Prep:5 mins
Serves 4 – 6
250g dried Puy or green lentil, rinsedjuice ½ lime and juice ½ lemon1 tbsp white wine or cider vinegar1 red onion, thinly sliced into rings2 tbsp extra-virgin olive oil1 tsp ground cumin1 small garlic clove, crushed2 tbsp mango chutneyhandful coriander, roughly chopped250g cherry vine tomato, halved85g baby spinach, washed and thoroughly dried
STEP 1Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.STEP 2Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings – after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.
