The citrus and tahini dressing from River Cottage Veg really livens up the earthy flavours of the lentils and pulses. The salad became a mix of what was left in the press, so its more of a suggestion than a recipe. A handful of this, a cupful of that - whatever you fancy yourself!


Ingredients

For the Dressing
  • 2 tbsp tahini, from a well-stirred jar
  • 1 small garlic clove, crushed
  • zest and juice of ½ lemon
  • juice of ½ orange
  • 2 tbsp olive oil
  • 1 tsp honey
For the Salad
  • 1 400g tin of lentils, drained and rinsed
  • 2 handfuls of mixed sprouting beans
  • 1 cup of buckwheat, cooked as per packet instructions
  • a couple of heads of pak choi, blanched for 3 mins and roughly chopped
  • ½ red onion, chopped
  • ½ cucumber, diced
  • cup of frozen soya beans, boiled for a couple of mins
  • a handful of young rocket
  • ½ pack of feta, roughly crumbled

Serves 4

Directions

  1. Cool the buckwheat, soya beans and pak choi by refreshing under cold water. Drain and mix in with all the other salad ingredients
  2. For the dressing, whisk together the tahini, garlic, lemon zest & juice, orange juice and honey. If it goes grainy, whisk in a tablespoon of water until you have a smooth paste. Gradually add the oil, whisking all the time. Season to taste and drizzle over the salad