Vegetable tempura with soy & dipping sauce
These crisp Japanese-style treats are great for nibbles or a veggie main course.
Puy lentil salad with soy beans, sugar snap peas & broccoli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g Puy lentils
- 1l hot vegetable stock
- 200g tenderstem broccoli
- 140g frozen soya beanthawed
- 140g sugarsnap peas
- 1 red chillideseeded and sliced
For the dressing
- 2 tbsp sesame oil
- juice 1 lemon
- 1 garlic clovechopped
- 40ml reduced-salt soy sauce
- 3cm piece fresh root gingerfinely grated
- 1 tbsp clear honey
Nutrition: per serving
- kcal302
- fat7g
- saturates1g
- carbs42g
- sugars9g
- fibre8g
- protein22g
- salt1.41glow
Method
step 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.
step 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.
