Name: Grilled bean salad with lentils
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 - 6
Ingredients: 100 gm (½ cup) small green lentils; 600 gm mixed Roman and green beans, trimmed; 1 tbsp olive oil; 6 radishes, coarsely chopped; Handful of flat-leaf parsley, coarsely chopped; Lemon halves, to serve; Green tahini dressing; 2 tbsp tahini; 1 garlic clove, crushed; 150 ml olive oil; Juice of 1 lemon; ¼ cup mixed coarsely chopped flat-leaf parsley and coriander

Grilled bean salad with lentils

The chargrilled Roman and green beans add so much flavour to this green salad, it could easily make a light dinner or lunch. Just add crusty bread, a poached egg or some shredded chicken.

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Serves 4 - 6

Prep

10M

Cook

25M

Total

35M

We like this salad for brunch or lunch, but if you find it’s not breakfasty enough, just top it with a fried or poached egg.

Ingredients

100 gm (½ cup) small green lentils

600 gm mixed Roman and green beans, trimmed

1 tbsp olive oil

6 radishes, coarsely chopped

Handful of flat-leaf parsley, coarsely chopped

Lemon halves, to serve

Green tahini dressing

2 tbsp tahini

1 garlic clove, crushed

150 ml olive oil

Juice of 1 lemon

¼ cup mixed coarsely chopped flat-leaf parsley and coriander

Method

1.Cook lentils in a large saucepan of boiling water until tender (20-25 minutes), drain well and cool. Lentils can be cooked a day ahead; refrigerate them with a little cooking water to prevent them drying out.

2.Meanwhile, heat a barbecue or char-grill pan to high heat. Toss beans with olive oil, season to taste and grill, turning occasionally, until charred and tender (3-5 minutes). Transfer to a bowl.

3.For green tahini dressing, blend ingredients in a small food processor until combined. (Add 2-3 tbsp water to loosen if necessary.) Season to taste.

4.For green tahini dressing,blend ingredients in a small food processor until combined. (Add 2-3 tbsp water to loosen if necessary.) Season to taste.

5.Add lentils, radish, parsley and tahini dressing to beans, toss gently to combine and serve with lemon halves.

Drink Suggestion: Rich golden cidre from Brittany.
Drink suggestion by Max Allen
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

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