The bank holiday weekend is here and it looks like the sun will be shining for most of the country. If time permits for a little alfresco dining in the garden or the park, why not serve this delicious, simple and healthy dish. Enjoy as it is or as a scrumptious side alongside some salmon or chicken.
200g puy lentils
1 bunch of spring onions
200g ripe cherry tomatoes
1 large bunch of fresh mint
1 large bunch of fresh flat-leaf parsley
extra virgin olive oil
1. Rinse the lentils, then cook in plenty of salted water. Once tender, drain and set aside to cool.
2. Trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves.
3. Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil. Add the lemon juice to taste, season with sea salt and black pepper. Then serve.
Don't miss our recommended springtime feast, roasted beetroot, fennel and apple salad with hot smoked salmon, a great addition to the springtime menu. Read the full recipe, courtesy of Tesco real food, within our latest Moments magazine volume 6. If you'd like to receive a hard copy let us know at firstname.lastname@example.org and we'll pop one in the post for you.