Summer Berry Salad [vegetarian] [gluten free]
Served with a drizzle of fragrant basil & mint dressing, this Summer Berry Salad is bursting with flavours and goodness and makes a wholesome lunch or light dinner.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 100 g dry puy lentils (or 200g cooked puy lentils [7 oz])
- 250 g asparagus
- olive oil
- 12 Jubilee Selections strawberries
- 12 Driscoll’s Sweet Blackberries
- 2 handfuls rocket
- 2 ripe avocadoes
- 100 g feta cheese
- 2 small handfuls of almonds
BASIL & MINT DRESSING:
- 100 ml extra virgin olive oil
- 30 g basil
- leaves from 2 mint sprigs
- 1 garlic clove
- 1 heaped tsp of Dijon mustard
- 1 Tbsp balsamic vinegar
- 2-3 Tbsp lemon juice
- 1 tsp of agave syrup or maple syrup to taste
- salt & pepper
Instructions
- If cooking the lentils, heat a small saucepan with water. Add lentils when water is boiling, and cook for 10 mins or so (lentils shoudl be cooked but still have a bite). Drain and set aside.100 g dry puy lentils (or 200g cooked puy lentils [7 oz])
- Preheat the oven to 200°C / Fan 180°C / Gas 6. Place the asparagus on a roasting tray and drizzle with olive oil. Roast for 10-15 mins until brown and soft (roasting time will depend on the size of the asparagus).250 g asparagus , olive oil
- In the meantime, to make the dressing whizz together oil, basil, mint and garlic in a blender. (alternatively, you can chop the herbs and garlic by hand and mix in the oil).100 ml extra virgin olive oil , 30 g basil, leaves from 2 mint sprigs, 1 garlic clove
- Transfer to a bowl. Whisk in Dijon mustard, balsamic vinegar and lemon juice. Season to taste with agave syrup (or maple syrup) and salt and pepper.1 heaped tsp of Dijon mustard, 1 Tbsp balsamic vinegar, 2-3 Tbsp lemon juice, 1 tsp of agave syrup or maple syrup, salt & pepper
- To serve, share lentils between four plates. Add to each plate some asparagus, 3 sliced strawberries, 3 blackberries, some rocket, 1/2 a sliced avocado, crumbled feta and some almonds. Drizzle some Basil & Mint Dressing on top. Serve straight away.12 Jubilee Selections strawberries, 12 Driscoll’s Sweet Blackberries, 2 handfuls rocket, 2 ripe avocadoes, 100 g feta cheese, 2 small handfuls of almonds
Nutrition
Calories: 584kcalCarbohydrates: 33gProtein: 14gFat: 46gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gCholesterol: 22mgSodium: 294mgPotassium: 743mgFiber: 17gSugar: 7gVitamin A: 1162IUVitamin C: 42mgCalcium: 195mgIron: 5mg