PUY LENTIL SALAD WITH SOY BEANS, SUGAR SNAP PEAS & BROCCOLI

Puy lentil salad with soy beans, sugar snap peas & broccoli image

A hearty Asian-style veggie main-course salad, bursting with flavour

Provided by Jennifer Joyce

Time 25m

Number Of Ingredients 12

Ingredients

200g Puy lentils
1l hot vegetable stock
200g tenderstem broccoli
140g frozen soya bean , thawed
140g sugarsnap peas
1 red chilli , deseeded and sliced
2 tbsp sesame oil
juice 1 lemon
1 garlic clove , chopped
40ml reduced-salt soy sauce
3cm piece fresh root ginger , finely grated
1 tbsp clear honey

Steps:

Boil lentils in stock until just cooked, about 15 mins. Drain, then tip into a large bowl. Bring a saucepan of salted water to the boil, throw in the broccoli for 1 min, add the beans and peas for 1 min more. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.
Mix together the dressing ingredients with some seasoning. Pour over the lentils and veg, then mix in well with the chopped chilli. Pile onto a serving platter or divide between 4 plates and serve.

Nutrition Facts : Calories 302 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.41 milligram of sodium