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
Legend
ingredient
produce
🔥 oven
🍳 stove
🔪 preparation
🌀 mixing
🍽 assembly
⏳ waiting
waiting time between steps
finished dish
Preparation steps
- preheat oven to 200°C fan
- blend the dressing until smooth
- roast green beans for 25 min with olive oil and seasoning
- roast remaining cashews for 5-8 min until golden
- roast lentils for 15-20 min 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)