Puy lentil salad with soy beans, sugar snap peas & broccoli

• Puy lentils↗200g g
• hot vegetable stock↗1l l
• tenderstem broccoli↗200g g
• frozen soya bean140g g

  thawed

• sugarsnap peas↗140g g
• red chilli↗

  deseeded and sliced

• sesame oil↗2 tbsp tbsp
• juice 1 lemon
• garlic clove↗1

  chopped

• reduced-salt soy sauce↗40ml ml
• 3cm piece fresh root ginger

  finely grated

• clear honey↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Boil lentils in stock until just cooked, about 15 mins. Drain, then tip into a large bowl. Bring a saucepan of salted water to the boil, throw in the broccoli for 1 min, add the beans and peas for 1 min more. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.

2. 2

   Mix together the dressing ingredients with some seasoning. Pour over the lentils and veg, then mix in well with the chopped chilli. Pile onto a serving platter or divide between 4 plates and serve.