Wave 1 or 2 Runner bean, lentil and tomato salad
Serves 1.
1/2 pack ready-to-eat Puy lentils
1 spring onion
5-6 cherry tomatoes
1 handful runner beans
1 tsp olive oil
1 tsp red wine vinegar
1 tsp dijon mustard
1 pinch sugar (I used golden granulated)
1 oz pine nuts (you can use ready-toasted ones if you want, but I toasted my own)
Put the lentils in the centre of your plate. Slice the spring onion and sprinkle the bits over the lentils. Halve the cherry tomatoes and arrange those over the top. If your runner beans came whole, slice them lengthways (I cheated slightly and used pre-sliced ones.) In a cup or other small container, whisk together the olive oil, vinegar, mustard and sugar. Set aside. If your pine nuts are not already toasted, toast them in a small dry frying pan over a medium heat (this will only take a few minutes; watch them closely and shake regularly, as they burn quickly.) Drizzle the dressing over the salad and sprinkle the pine nuts on top.
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