RED ONION & ASPARAGUS SALAD WITH A BASIL & GARLIC DRESSING
Ingredients:
200g edamame beans
1 bunch of asparagus
1-2 tbsp olive oil
Small handful of basil leaves
120g mixed salad leaves
3 red onions, finely sliced
1 tsp apple balsamic vinegar
1 tbsp agave
2 tbsp olive oil
250g pre-cooked puy lentils
1 lemon, juiced
Dressing:
50g bunch of basil
1 garlic cloves
150ml olive oil
1 tsp apple cider vinegar with honey
Salt & pepper
Method:
Preheat the oven to 180 degrees C.
Place the sliced onions into a frying pan with 2 tbsp oil, soften them for 3-5 mins and then add the balsamic vinegar and agave. Set aside.
Line a baking tray with baking paper and place your asparagus on. Drizzle with olive oil and season with salt and pepper. Roast for 10 mins. Once done, set aside to cool.
Bring a saucepan of water to boil, add your edamame beans and boil for a minute or two and then drain immediately and plunge into cold water. Once cold, drain and set aside.
To make the dressing, place everything in a blender and blend it all together.
To put the salad together, start with the mixed leaves, add your edamame beans, followed by your red onions, puy lentils, squeeze of lemon and then asparagus. Top it off with some basil leaves and then drizzle over the dressing.
