A hearty Asian-style veggie main-course salad, bursting with flavour
Prep:10 mins
Serves 4
200g Puy lentils1l hot vegetable stock200g tenderstem broccoli140g frozen soya bean, thawed140g sugarsnap peas1 red chilli, deseeded and sliced
STEP 1Boil lentils in stock until just cooked, about 15 mins. Drain, then tip into a large bowl. Bring a saucepan of salted water to the boil, throw in the broccoli for 1 min, add the beans and peas for 1 min more. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.STEP 2Mix together the dressing ingredients with some seasoning. Pour over the lentils and veg, then mix in well with the chopped chilli. Pile onto a serving platter or divide between 4 plates and serve.
