Warm kransky and Mediterranean Puy lentil salad

Recipe55mins prep/cook
15 mins

prep time

40 mins

cook time

Ingredients - Serves 4-6

250g Hans Oliving Kransky, cut on an angle
150g Puy lentils
2 garlic cloves
1 bay leaf
200g cherry tomatoes
1 bunch asparagus, trimmed
4 tbsp olive oil
1 tsp salt
⅛ tsp black pepper
1 lemon
75g pitted olives (green or black), roughly chopped
1 cup fresh parsley, roughly chopped

Step 1

Rinse lentils and place in pot with water about 5cm above the lentils. Add garlic and bay leaf and bring to boil. Once boiling, lower to a gentle simmer for 20 minutes, until the lentils are tender but not mushy.

Step 2

Carefully remove the bay leaf and garlic and strain.

Step 3

lentil salad SI 1

Step 4

In a hot pan, sear the slices of kransky then set aside, then sear the asparagus and tomatoes until just blistered.

lentil salad SI 2

Step 5

In a bowl, add remaining olive oil, lemon juice and lemon zest to create a dressing. Gently mix the lentils, kransky, olives, tomatoes and asparagus, dress and finish with chopped parsley.

lentil salad SI 3
Can be served with grated parmesan cheese.

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