Ingrédients
- 2 tbsp red wine vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 shallot, peeled and finely sliced
- 400g asparagus
- 4 tbsp olive oil
- 2 x 200g pouches Merchant Gourmet Puy Lentils
- Small bunch each mint and dill, roughly chopped
- 150g plant-based yogurt, to serve
- 75g pumpkin seeds, toasted, to serve
Méthode
- Mix the red wine vinegar, honey, and Dijon mustard together in the base of a large bowl. Add the shallot slices along with a big pinch of salt. Toss well and set aside.
- Heat the grill to high. Toss the asparagus with 1 1/2 tbsp of the olive oil, season well, then spread on a large baking sheet. Grill for 7-10 mins- depending on the thickness of your asparagus spears, they should be charred and softened with a slight bite.
- Meanwhile, add the remaining olive to the large bowl, then tip in the puy lentils. Roughly chop the herbs and add most of them to the bowl. Toss, taste and season with salt and pepper. Tip onto a platter.
- Season the yogurt with salt and pepper, add enough water to make it a drizzle-able consistency, then drizzle it over the lentils.
- Top with the charred asparagus and toasted pumpkin seeds, finish with the remaining chopped herbs.
