Puy lentil, asparagus and salsa verde salad
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Cooking tools:
- Saucepan
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
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
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