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

10-30 minutes 4 servings 400 kcal or less asian asian dressing broccoli food for friends garlic clove garlic cloves ginger healthy honey lemon lemons lentil lentils low fat main meal salad mains pea peas quick salad sesame oil soy sauce soya bean soya beans spicy salad summer veg salad vegetable stock vegetarian

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

Method

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.