Pea & Lentil Salad

This salad could almost be included in the pantry recipes. Just skip the salad leaves and you’d have a great pantry salad.

serves 2

1 tablespoons sherry vinegar
1 can lentils (400g / 14oz), drained
2 handfuls frozen peas
handful washed salad leaves
parmesan cheese

1. Bring your kettle to the boil.

2. Combine vinegar with 3 tablespoons extra virgin olive oil in a salad bowl. Season.

3. Toss drained lentils in the dressing.

4. Pour boiling water over the peas and drain.

5. Toss peas and leaves into the salad.

6. Serve with parmesan shaved over the top.

prepare ahead?

This salad can be made in advance up to the stage of adding the leaves.

leftover potential

Great. The leaves will go a little soggy but the rest of the salad will keep for at least a week.

variations for fun

carnivore – toss in some finely sliced salami or proscuitto.

vegan / dairy-free – skip the parmesan and serve the salad with sliced almonds instead.

different cheese– a lovely creamy blue cheese would make a nice change from parmesan.

lentil-free– for a lighter, fresher salad skip the lentils and double the amount of peas.

lemony – for a different dressing substitute lemon juice for the vinegar and toss in the zest of a lemon.

problem solving guide

watery – sounds like the lentils weren’t drained properly. It’s important to be thorough when draining the lentils. Rinsing with water may help get rid of the canning liquid.

bland? add in a little more salt & pepper and possibly a little more vinegar to sharpen things up.