Recipe

Thai Peach & Lentil Salad w/ Lemongrass Dressing

Thai-spiced sweet lentil salad

Time—
Yield2 portions
Energy428 kcal
Components0
Contents

Ingredients

  • dressing
  • 1sticklemongrass coreinner core only, finely chopped
  • 10gginger rootgrated
  • 1clovegarlicdiced
  • 1single, 5gchilli, green fingerfine dice
  • 35glime juice
  • 15gvinegar, white wine
  • 7.5gfish sauce
  • 0.125tspmonosodium glutamate
  • 7.5gsugar, light brown
  • 10mloil, rapeseed
  • lentils
  • 150glentils, verteswashed
  • salad
  • 0.5cucumber (medium (350g))≈ 175 g cucumberdeseeded and chopped
  • 2perpeach≈ 270 g peachwedges
  • 5gherb, mint, freshroughly chopped
  • 7gherb, basil, leafroughly chopped
  • 5gherb, coriander, freshroughly chopped
  • 1single, 5gchilli, green fingerfine dice
  • 15gpeanutsunsalted, roasted, roughly crushed or halved
  • 2perscallion≈ 22.5 g scallion

Instructions

Process

  1. Prep
    1. Dry-roast the peanuts, then slice or rough crush
    2. Finely chop the inner core of the lemongrass
  2. Dressing
    1. Blend all together until the sugar has dissolved and the dressing is smooth
  3. Lentils
    1. Add to a cold saucepan of water with some salt
    2. Bring to a boil over medium-high
    3. Reduce heat to a simmer; cook until lentils are tender but holding their shape - 18 minutes
    4. Drain well
    5. Transfer the warm lentils to a large bowl
    6. Add half of the dressing, toss thoroughly
    7. Let stand for 30 minutes, stirring occasionally.
  4. Assembly
    1. Add everything to the lentil bowl, toss to combine
    2. Add the rest of the dressing, toss

Nutrition details

Show full nutrition and cost table
NutritionPer portionBatch total
Calories428856
Protein25.150.3
Carbohydrates43.887.6
Total Sugars17.334.7
Free Sugars4.28.3
Fat10.220.5
Saturated Fat1.12.1
Fibre22.545.1
Alcohol0.00.0
Salt1.12.3
Iron10.120.2
Calcium107214
Vitamin B1200
Omega 300
Magnesium113225
Potassium9821960
Caffeine00
Cost£2.16£4.31