Green lentils, asparagus and watercress
Instructions:
A flavorful sheep’s cheese is ideal with the earthy lentils.
1 cup green lentils
4 cups watercress (thick stalks removed)
2/3 cup parsley
2/3 cup light olive oil
1 tbsp red wine vinegar
1 garlic clove, peeled
salt and black pepper
1 large bunch thin asparagus spears
3 1/2 oz semi-mature pecorino (or one of the more full-bodied varieties of Manchego), broken into chunks
walnut oil to finish (optional)
4 lemon wedges
Serves 4 generously
- Wash the lentils in cold water, then place in a saucepan with plenty of fresh water and bring to the boil. Simmer for 15 minutes, or until the lentils are just cooked but haven’t started to disintegrate.
- While the lentils are cooking, put half the watercress, the parsley, olive oil, vinegar, garlic and some salt and pepper into a food processor. Blitz until smooth. Pour into a bowl.
- As soon as the lentils are cooked drain them well and mix them, while still hot, with the watercress dressing. Taste and adjust the seasoning; you will probably need more salt.
- Cook the asparagus in simmering salted water for 2 to 3 minutes; drain. Cut the spears into roughly 21/2-inch-long segments.
- You can serve the salad warm or at room temperature. Toss together the lentils, asparagus and most of the remaining watercress. Add pieces of cheese as you plate the salad. Drizzle with walnut oil, if using, and garnish with the reserved watercress.
- Serve with wedges of lemon.