© J Sainsbury plc 2020
15-minute lentil salad with pancetta, asparagus and tahini
An indulgent lentil salad recipe that's gluten-free and ready in 15 minutes. Made with pre-cooked puy lentils, crispy pancetta, roasted asparagus and a touch of tangy tahini dressing, this store cupboard recipe couldn't be easier
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Ready in 15 minutes
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Cooking time 10 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 200g asparagus spears, trimmed
- 1½ tbsp olive oil
- 12 strips smoked pancetta
- 50g tahini
- 1½ lemons, juiced
- 1 clove garlic, minced
- 500g cooked puy lentils
- 335g cherry tomatoes, halved
Method
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1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Add the asparagus to a roasting tray, then toss with 1 tbsp olive oil and season well. Transfer to the oven and roast for 10-15 minutes until tender. Meanwhile, place the pancetta on a separate baking tray and cook in the oven for 15 minutes, or until crispy.
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2
Whisk together the tahini, lemon juice, garlic and remaining olive oil, gradually adding 50ml water until you have a loose consistency. Add an extra 1-2 tbsp water if you want it runnier.
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3
Toss together the puy lentils, cherry tomatoes and asparagus. Season to taste and plate up, topped with the pancetta and drizzled with the dressing.
