puy lentil and butter bean salad
How to make puy lentil and butter bean salad recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
400 g (13 oz) can Puy lentils, rinsed and drained
400 g (13 oz) can butter beans, rinsed and drained
1 red onion, finely sliced
200 g (7 oz) cherry tomatoes, halved
50 g (2 oz) flat leaf parsley, roughly chopped
Dressing
6 tablespoons extra-virgin olive oil
2 red chillies, very finely diced
2 tablespoons red wine vinegar
1 teaspoon Dijon or wholegrain mustard
1 teaspoon clear honey
½ garlic clove, crushed
Method:
Put the lentils and butter beans in a large serving bowl, then add the onion, cherry tomatoes and parsley.
Mix together all the dressing ingredients in a small bowl, then pour over the salad, toss to mix well and serve.
For chillied Puy lentil & butter bean pasta, cook 250 g (11½ oz) orzo pasta in a large saucepan of lightly salted boiling water according to the pack instructions until just ‘al dente’, then drain and return to the pan. Cover and keep warm.
Heat 2 tablespoons sunflower oil in a large frying pan, add 1 sliced red onion, 2 sliced red chillies and 2 sliced garlic cloves and cook over a medium heat, stirring occasionally, for 5–6 minutes until softened.
Stir in a rinsed and drained 400 g (12 oz) can Puy lentils, a rinsed and drained 400 g (12 oz) can butter beans, 175 ml (6 fl oz) hot vegetable stock and the cooked orzo and bring to the boil, then reduce the heat to medium, cover and cook for 5–6 minutes, stirring occasionally.
Season, then stir in a small handful of chopped flat leaf parsley and serve. Total cooking time 30 minutes.
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