Ingredients
| FOR THE ASPARAGUS LENTIL SALAD | |
| 1 clove garlic | |
| generous handful of parsley leaves, roughly chopped | |
| ¼ cup hemp seeds | |
| 2-3 tablespoons light & fruity pear vinegar (see recipe) or use 1-2 tablespoons white wine or apple cider vinegar plus a little extra if required | |
| 2 tablespoons extra virgin olive oil (or hemp seed oil) | |
| ½ cup green or black lentils | |
| 2 bunches asparagus, sliced (or use 250g green beans) | |
| 1 cup frozen peas | |
| FOR THE CHICKEN | |
| 2 chicken breasts (approx 400g) | |
| 750ml chicken stock or water | |
| FOR THE HALOUMI (VEGETARIAN) | |
| 1 packet haloumi, sliced 7mm thick | |
| FOR THE TEMPEH OR TOFU (VEGAN) | |
| 300g tempeh or firm tofu, sliced 5mm thick |
Hemp seeds and oils are very much having a moment – and why not, when they are rich in good fats and essential fatty acids. I find their flavour slightly resinous and nutty, so I tend to use them as I would pinenuts. There can be some confusion over the name. Hemp seeds are unhulled with a crunchy outer coating, while hemp hearts are the hulled inner seed. However, some brands use the name interchangeably, so I’ve found it best to look at the labels to check that I’m buying hulled seeds.
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Instructions
| 1. | ASPARAGUS LENTIL SALAD |
| 2. | Put the garlic, parsley and hemp seeds in a small blender. Pulse to a coarse paste. |
| 3. | Add the vinegar, stir through the olive oil and season with salt to taste. |
| 4. | Cover the lentils with plenty of water and gently simmer for 20-25 minutes until bite-tender. |
| 5. | Drain well, then dress with the hemp pesto and extra pear vinegar if required. |
| 6. | Cook the asparagus in chicken or vegetable stock or water for 2 minutes, add the frozen peas and cook for another minute. |
| 7. | Drain, reserving the stock, and set aside. |
| 8. | Put 2 tablespoons of pesto in a bowl and loosen with 2-3 tablespoons of the stock. |
| 9. | Add the lentils, asparagus and peas, and toss well to combine. |
| 10. | Serve in bowls or on plates. |
| 11. | CHICKEN |
| 12. | Put the chicken breasts in a pot with the chicken stock, add ½ teaspoon salt and bring slowly up to a boil. |
| 13. | When it comes to a simmer, flip over the chicken breasts, cover with a lid, turn off the heat and leave for 10-12 minutes (add a few more minutes if the breasts are large). |
| 14. | Remove from the stock and allow to rest for 5 minutes before shredding. |
| 15. | Toss with the pesto, lentils, asparagus and peas before serving. |
| 16. | HALOUMI (VEGETARIAN) |
| 17. | Panfry haloumi in a little oil for 2-3 minutes each side until golden. |
| 18. | Serve on the salad, drizzling over any extra pesto. |
| 19. | TEMPEH OR TOFU (VEGAN) |
| 20. | Panfry tempeh or tofu in a little oil for 2-3 minutes on each side until golden. |
| 21. | Serve on salad, drizzling over any extra pesto. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings
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