Roasted tomato, potato and asparagus lentil salad with smoked paprika yoghurt

Roasted tomato, potato and asparagus lentil salad with smoked paprika yoghurt
Icon_cookingtime_grey Created with Sketch. 25 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Roasted tomato, potato and asparagus lentil salad with smoked paprika yoghurt

Ingredients

  • 12 Cherry tomatoes
  • 8 New potatoes
  • 150 g Puy lentils
  • 4 Spears of asparagus
  • 1/2 Lemon
  • Sumac (optional)
  • 5 tbsp Natural Yogurt
  • Smoked Paprika
  • Feta cheese (optional)

How to make

  1. Turn oven on 180°.

  2. Rinse lentils under cold water and transfer to a saucepan. Cover with water, bring to boil which takes about 5 mins then turn the heat down so it's only gently bubbling away.

  3. Throw tomatoes and length way cut potatoes together on a baking tray, add a few tablespoons of olive oil and season with salt and pepper.

  4. In another pot bring water to a boil and add the asparagus. Cook for 1-2 minutes. Drain under cold water. This stops the asparagus from cooking and helps keep its vibrant colour.

  5. Mix yoghurt and smoked paprika in small bowl

  6. Drain the lentils well. Toss all with olive oil, lemon, sumac and salt and pepper in a big bowl.

  7. Plate up all of the ingredients, dollop the yoghurt, crumble the feta, crack of pepper and a splash of olive oil.

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