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Roasted Asparagus, Lentil & Fig Salad

  • Writer: shelbylstaub
    shelbylstaub
  • Jun 3, 2020
  • 2 min read

Updated: Jun 12, 2020

A fresh, delicious, well-rounded salad to brighten up your week! Perfect for a warm, summer's day as a main dish or side salad. I love the flavor combinations in this salad!


As asparagus is in season, I thought it would add a nice crunch to the salad. Asparagus is very simple to prepare and tastes wonderful using minimal ingredients such as salt, pepper, garlic and olive oil. Make sure to cut off the woody ends first (bottom bit of the asparagus)!


The figs add a touch of sweetness and green lentils bring in some fiber and protein.

(Serves 2)

INGREDIENTS

For lentils:

1/2 cup green lentils

1 1/2 cups water

1 clove garlic

Salt & pepper


For figs:

4 figs


For asparagus:

A handful of asparagus (around 10 asparagus spears)

1 clove garlic

Salt & pepper

Juice 1/2 lemon

1 tbsp olive oil

Sprinkle of nutritional yeast (optional)


For dressing:

1 tbsp olive oil

Juice 1/2 lemon

1/2 tsp cumin


To serve:

Handful of mixed salad


INSTRUCTIONS

  1. Preheat oven to 200C or 400F.

  2. Cook the green lentils in a pot by adding in 1/2 cup lentils with 1 1/2 cups water, the chopped garlic clove and salt/pepper. Bring to a simmer for 20 minutes or until the lentils are fully cooked.

  3. While the lentils are cooking, prepare the asparagus. Start by cutting off the woody ends of the asparagus. Toss with 1 tbsp olive oil, salt, pepper and 1 chopped garlic clove. Spread evenly until all asparagus spears are coated. Place in the oven for around 10 - 15 minutes until tender and slightly charred. Once out of the oven, add in the juice of 1/2 lemon. (Optional - add in a sprinkle of nutritional yeast)

  4. Next, prepare the salad dressing by simply mixing together 1 tbsp of olive oil, 1/2 tsp of ground cumin and juice of 1/2 lemon.

  5. Lastly, quarter the figs and leave aside.

  6. Once the lentils and asparagus are ready, it's time to serve! Start by adding a handful of mixed salad, along with some of the green lentils, topped with the asparagus and figs. Then drizzle the dressing on top and enjoy!

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