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Warm green bean and lentil salad

Warm green beans and puy lentils in a creamy cashew herb dressing.
Bright lemon bite, sweet maple warmth, and crisp roasted crunch.
Fresh spinach leaves it silky and satisfying, finished with Aleppo heat.

side dish ⏱ 40 min 460 kcal / portion 45.0 g carbs / portion (estimated) vegetarian tree nuts 🔗 Original source

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Warm green bean and lentil salad
v5 · rb0e705f985 20260727Z1751 140 g cashew 20 g chive 20 g basil leaf 20 g dill 40 g capers 90 ml olive oil 350 g green bean 250 g puy lentil 60 g baby spinach 1 tsp aleppo chilli salt to taste black pepper to taste 🔥 preheat oven to 200°C fan 🌀 blend the dressing until smooth 🔥 ⏱ 25 min roast green beans with olive oil and seasoning 🔥 ⏱ 5-8 min roast remaining cashews until golden 🔥 ⏱ 15-20 min roast lentils until crispy 🍳 toss spinach with warm beans, lentils, roasted cashews, remaining capers and herbs and about three quarters of the dressing 🍽 sprinkle Aleppo chilli on top (if using) Warm Green Bean Salad 🥗 4 tbsp lemon juice 1 tbsp maple syrup 100 ml water lemon juice, maple syrup, water half · 70 g half · 10 g half · 10 g half · 10 g split · 10 g 3 tbsp 0.5 tsp tsp 2 tbsp 0.25 tsp some pepper half · 70 g puy lentil 1 tbsp olive oil 0.25 tsp salt black pepper baby spinach warm beans roasted lentils roasted cashews 30 g capers remaining herbs · 10 g chive remaining herbs · 10 g basil leaf remaining herbs · 10 g dill about three quarters of the dressing aleppo chilli
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Preparation steps

  1. preheat oven to 200°C fan
  2. blend the dressing until smooth
  3. roast green beans for 25 min with olive oil and seasoning
  4. roast remaining cashews for 5-8 min until golden
  5. roast lentils for 15-20 min until crispy
  6. toss spinach with warm beans, lentils, roasted cashews, remaining capers and herbs and about three quarters of the dressing
  7. sprinkle Aleppo chilli on top (if using)

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