Lentil & tomato salad

• dried Puy or green lentil↗250g g

  rinsed

• juice ½ lime

  and juice ½ lemon

• white wine or cider vinegar↗1 tbsp tbsp
• red onion↗1

  thinly sliced into rings

• extra-virgin olive oil↗2 tbsp tbsp
• ground cumin↗1 tsp tsp
• small garlic clove↗1

  crushed

• mango chutney2 tbsp tbsp
• handful coriander

  roughly chopped

• cherry vine tomato↗250g g

  halved

• baby spinach↗85g g

  washed and thoroughly dried

Step-by-step instructions

1. 1

   Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.

2. 2

   Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings – after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.