Puy lentil, asparagus and salsa verde salad | Sainsbury`s Magazine

Ingredients

• 100g dried Puy lentils
• 1 tsp rice wine vinegar
• 20g rocket leaves (or sorrel, if you can get hold of it)
• 1 x 28g pack mint, leaves only
• ½ x 31g pack coriander
• 4 tbsp olive oil
• finely grated zest and juice of 1 lime
• 200g cherry tomatoes, chopped
• a splash of toasted sesame oil, for griddling
• 250g asparagus
• sea salt
• 120ml goats’ milk yogurt or coconut milk yogurt
• ¼ tsp smoked paprika