We’re at a slightly odd time of year, the weather can’t seem to decide if winter is over but the sun is definitely starting to push it’s head through the clouds. After days like this weekend I start to crave something light and salad-like but warm.
My solution is this salad. It’s incredibly easy to make, takes advantage of seasonal produce like asparagus and salad potatoes when they’re just coming into their own, but it’s warm so it fits in perfectly when the weather is still a little cool. The lentils and potatoes make it filling without being heavy while the dressing brightens the dish with a little tang. If you’re short on time you can pull this together in 15 minutes making an ideal light lunch for two, or a more interesting side for your main meal that’s easily both gluten free and vegan.
- Makes: Serves 2 (as a light lunch)
Ingredients
For the Salad:
- 800g Fingerling or Salad Potatoes, scrubbed
- 200g cooked Puy lentils*
- 60g Sun dried Tomatoes
- 250g Asparagus (thin stemmed)
- 1 Tbsp Olive Oil
- 1/4 cup Fresh Parsley
- Salt & Pepper to taste
For the Dressing:
- 3 Tbsp Plain Vegan Yoghurt** (I prefer Almond or cashew)
- 1 Tbsp of Vegan Mayo**
- 2 tsp White Wine Vinegar
- 1 Tsp (heaped) Vegan Red Pesto
- 1/2 tsp Dijon Mustard
- Salt & Pepper to taste
Directions
Halve or quarter (if a little large) your potatoes and simmer for 10 mins, until just soft enough to pierce with a fork. Strain and heat the oil on high in the same pan, Add back the potatoes with a hint of pepper of salt. Saute, stirring occasionally until the potatoes just start to crisp and brown. Toss through the parsley, roughly chopped, and put to one side.
At the same time as cooking your potatoes, trim the woody end off your asparagus and lay in a grilled pan on a medium to high heat. Turn as each side gain those distinctive grilled marks and remove from the heat once tender in the centre of the stalk. If you’ve gone for good slim asparagus this really shouldn’t take long.
I like to make my salad dressings in jars and this works perfectly here – toss all the dressing ingredients into a spare jar, screw the lid on and shake till evenly mixed. Taste and season as needed. This may make more dressing than you need but it stores well in the fridge with it’s lid on.
Thinly slice your tomatoes into strips and you should be ready to plate up your salad. layer up a plate starting with the potatoes, then the asparagus, followed by the lentils and tomato slices, finally drizzle generously with the dressing.
A quick easy lunch that’s perfect for enjoying the return of sunny weather!
Notes
* If you’re using raw lentils, aprox. 100g of raw puy lentils simmered in 500ml of vegetable stock for 30 minutes, or until tender will work here
** feel free to use 4 Tbsp yoghurt here and no mayo if you’d rather but I’d be more careful with adding the mustard and vinegar if you do so due to the tartness of the yoghurt. Add to taste gradually.
Allergy Notes; If nuts are an issue for you or your family then check your pesto is nut free (most contain pine nuts), most free from pestos are both vegan and nut free and should work well here.
