Ingrédients
- A large bunch of mixed fresh herbs (parsley, basil, mint, chives)
- 1 x 250g pouch of Merchant Gourmet Tomatoey-French Lentils
- 1 pack baby spinach leaves
- 2 tbsp capers
- 1 lemon
- 100g plant-based plain yoghurt
- 2 slices of sourdough bread
- 1 tbsp extra virgin olive oil
- 1 clove of garlic
Méthode
- Roughly chop the mixed herbs and put ¾ into a saucepan with the Tomatoey French Lentils, the spinach, capers and a splash of water.
- Heat the mixture over a low heat until the spinach wilts.
- Zest the lemon and mix into the plant-based yoghurt along with the remaining chopped herbs and season with black pepper.
- Toast the sourdough then brush with the extra virgin olive oil and rub with the halved garlic clove.
- Top each slice of sourdough with half of the herby lentil mixture and drizzle over the zesty yoghurt. Serve and enjoy!
