Recipe of the Week – Spinach and Lentil Salad
We’ve been eating perpetual spinach all winter, but this week we had our first new-season spinach – wonderfully tender, baby leaves that cry out for a salad and a decent dressing. This is from the BBC’s Ready Steady Cook programme.
Ingredients:
• 75g Puy lentils, cooked and kept warm
• 75g spinach leaves, washed.
For the dressing
• 1 tbsp sesame oil
• 2 tsp soy sauce
• pinch chilli flakes
• 2 limes, juice only
• 1 tbsp clear honey
Place the cooked lentils and the spinach into a serving bowl. Place all the dressing ingredients into a bowl and mix well. Pour the dressing over the lentils and spinach and stir well.