John Myers
Contents
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Ingredients
- 200 g Beluga lentils
- 30 Pc. Fresh radishes
- 6 Pc. Spring onions
- 18 Pc. Cherry tomatoes
- 1 bunch Chives
- 1 bunch Asparagus green fresh
- 1 Pc. Organic lemon
- 150 g Sour cream
- 3 tsp Mustard medium hot
- 3 tbsp Rapeseed oil
- 3 tsp Maple syrup
- Salt
- Pepper
Instructions
- Boil the lentils in 1 liter of water for about 15-20 minutes until they are firm to the bite and allow to drain. Cook the asparagus for approx. 12-15 minutes until al dente. Cut the asparagus stalks into bite-sized pieces, do not use the lower end. Wash the radishes and cut into fine sticks.
- Use the spring onions and cut the white into strips and the green into rolls. Cut the chives into small rolls. Wash the cherry tomatoes and cut in half. When the lentils and asparagus have cooled, mix everything loosely in a large bowl.
- Wash the lemon with hot water, rub the peel and squeeze out the juice. Put the sour cream in a bowl and mix with the oil, 3 tablespoons of lemon juice, lemon zest, mustard and maple syrup, season with salt and pepper.
- Fold the sauce into the salad and let it steep for about 15 minutes before serving, season again to taste.
Nutrition
Serving: 100gCalories: 345kcalCarbohydrates: 24gProtein: 10.1gFat: 23.2g
