BELUGA LENTIL SALAD

lunch

gluten-free

summer & autumn

Ingredients

Makes 2–3 serves

Time 1 hour

8 handfuls of beluga lentils

4 Tbsp extra virgin olive oil

4 handfuls of rocket (arugula)

20 Kalamata olives, cut in rings

sea salt and black pepper

DAIKON PICKLE

140 g (5 oz) daikon/ Japanese radish (or regular radishes)

1 tsp dried dill

apple cider vinegar

FENNEL-PISTACHIO PESTO

4 small garlic cloves, sliced

1 Tbsp mild olive oil

50 g (2 oz) fennel

¹/₃ cup (50 g) pistachio nuts, shelled

2 large tsp fresh thyme leaves, no stems

6 Tbsp extra virgin olive oil

4 pinches of sea salt

lemon juice, to taste

Method

Make the daikon pickle by cutting the daikon into fine rings and putting in a bowl with the dill and enough apple cider vinegar to cover. Let everything marinate for 1 hour.

Meanwhile, boil the lentils in water over low heat for 20 minutes until al dente. Turn off the heat, cover the pan and leave to soak for 5–10 minutes. Drain the lentils and toss with the olive oil.

To make the pesto, first fry the garlic slices in the mild olive oil until golden. Transfer to a food processor and blend with all the other pesto ingredients.

Toss the lentils with the pesto, rocket and olives.

Strain the pickled daikon and add it to the salad. Season to taste with extra sea salt and pepper.

TIP You can shorten the preparation time by making the pickle beforehand. Then the salad will be on the table in 30 minutes.