Lentil Salad with Nectarines

Ingredients

• 250 g beluga lentils
• 600 ml Vegetable Broth
• 3 spring onions
• 1 Red Onion
• 4 radishes
• 3 nectarines
• 4 tbsp white balsamic vinegar
• 1 tsp Honey
• 7 g sharp mustard (1 tsp)
• 0.5 tsp dried herbs de Provence
• 5 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Cook lentils in vegetable broth for 25–30 minutes over low heat until tender, then drain and set aside.

2. 2.

   Meanwhile trim, wash and slice spring onions into thin rings; peel and slice the red onion into thin rings; peel, wash and slice radishes into thin rounds; wash nectarines, pat dry, halve, pit and cut into thin wedges.

3. 3.

   Whisk vinegar with honey, mustard, herbs and olive oil to make the dressing, seasoning with salt and pepper.

4. 4.

   Heat remaining oil in a pan. Sauté spring onion rings for about 2 minutes over medium heat. Add lentils and sauté for another 2 minutes. Remove from heat and let cool to lukewarm over 10 minutes.

5. 5.

   Combine lentils with onion rings, radishes, nectarines and dressing. Plate the salad on bowls or plates and serve.