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Grilled bean salad with lentils

The chargrilled Roman and green beans add so much flavour to this green salad, it could easily make a light dinner or lunch. Just add crusty bread, a poached egg or some shredded chicken.

  • Serves 4 - 6
  • 10 mins preparation
  • 25 mins cooking
Grilled bean salad with lentils

We like this salad for brunch or lunch, but if you find it's not breakfasty enough, just top it with a fried or poached egg.

Ingredients

  • 100 gm (½ cup) small green lentils
  • 600 gm mixed Roman and green beans, trimmed
  • 1 tbsp olive oil
  • 6 radishes, coarsely chopped
  • Handful of flat-leaf parsley, coarsely chopped
  • Lemon halves, to serve
Green tahini dressing
  • 2 tbsp tahini
  • 1 garlic clove, crushed
  • 150 ml olive oil
  • Juice of 1 lemon
  • ¼ cup mixed coarsely chopped flat-leaf parsley and coriander

Method

  • 1
    Cook lentils in a large saucepan of boiling water until tender (20-25 minutes), drain well and cool. Lentils can be cooked a day ahead; refrigerate them with a little cooking water to prevent them drying out.
  • 2
    Meanwhile, heat a barbecue or char-grill pan to high heat. Toss beans with olive oil, season to taste and grill, turning occasionally, until charred and tender (3-5 minutes). Transfer to a bowl.
  • 3
    For green tahini dressing, blend ingredients in a small food processor until combined. (Add 2-3 tbsp water to loosen if necessary.) Season to taste.
  • 4
    For green tahini dressing,blend ingredients in a small food processor until combined. (Add 2-3 tbsp water to loosen if necessary.) Season to taste.
  • 5
    Add lentils, radish, parsley and tahini dressing to beans, toss gently to combine and serve with lemon halves.

Notes

Drink Suggestion: Rich golden cidre from Brittany.
Drink suggestion by Max Allen

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