Chris Chen
This salad was inspired by a love for Simon Bryant’s range of lentils, grown in South Australia and Victoria. Add a poached egg to turn it into a breakfast salad.
Ingredients
Method
1.Combine shallot and lemon juice in a small bowl and set aside to soften.
2.Blanch asparagus in a large saucepan of boiling salted water until bright green, but retaining some crunch (30 seconds to 1 minute). Refresh, drain, then thinly slice on an angle. Refrigerate until needed.
3.Add lentils to the same saucepan and simmer until tender but still a little al dente (15-20 minutes). Drain well, then transfer to a large bowl.
4.Whisk oil, vinegar and mustard in a small bowl until emulsified, season to taste and add to lentils. Add asparagus, almond and shallot and lemon juice and toss to combine.
5.Divide lentil salad among plates and top with labne. Place fennel in a bowl, add lemon juice and sea salt to taste, and toss to combine. Scatter it over the salad and top with fennel fronds to serve.
