Name: Grilled bean salad with lentils
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 - 6
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

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

Prep

10M

Cook

25M

Total

35M

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.

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

The Gourmet Traveller Team

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Styling by Lisa Featherby

Styling by Geraldine Muñoz