LENTIL, ASPARAGUS & HEIRLOOM TOMATO SALAD
SERVES 2 PREP + COOK 30 MINS + COOLING
• 125g dried French-style green lentils • 1 tsp extra-virgin olive oil • 1 onion, finely chopped • 1 clove garlic, crushed • 1 tsp finely grated fresh ginger • 1 tsp garam masala • 2 tsp lime juice • 85g asparagus, trimmed, cut into 5cm lengths • 200g heirloom cherry tomatoes, halved • 1 celery stalk, trimmed, cut into matchsticks • ¼ cup fresh mint leaves • ¼ cup natural flaked almonds, roasted • 40g fetta, crumbled 1 Cook lentils in a saucepan of boiling water 15 mins until just tender. Rinse, then drain.
2 Heat oil in a medium non-stick frying pan over medium heat. Add onion and cook, stirring, 5 mins until…
