Pesto is such a versatile ingredient. Great on pasta, lovely in a sandwich and very happy in a salad dressing. Here it livens up some leftover lentils for a light-but-filling salad.
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Loading...Ingredients
- 2 balls of buffalo mozzarella
- 2 tablespoons basil pesto - shop bought is fine but by all means use your own if you have made some!
- Juice of half a lemon
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 100g lentils
- A large handful of cherry tomatoes, pick some yellow and red if you can for colour.
- Half red onion, finely chopped
- 1 handful radishes, again look for different shapes or colours to mix it up.
- 1 whole avocado
- Salt and pepper
- Sunflower seeds to garnish
- Tenderstem broccoli
Instructions
First, cook the lentils according to the packet instructions, or use some leftover from a previous meal. Set aside to cool.
Make a dressing by whisking the pesto, olive oil, lemon juice and vinegar with a pinch of salt and pepper.
Slice the tomatoes in half and finely slice the radishes. Add to the cooled lentils along with the red onion and stir in the pesto dressing, reserving a little for a drizzle at the end.
Cook the broccoli for 3-4 minutes in boiling, salted water. Rinse in cold water to stop the cooking and cool.
To prepare the avocado, (carefully) slice in half with a sharp knife and use a tablespoon to scoop out each half before slicing lengthways.
Arrange on a plate with the whole mozzarella as you like, drizzle some pesto dressing over, give a squeeze of lemon and finish with some sunflower seeds and a squeeze of pepper.
Lovely.
Notes
'Normal' mozzarella is perfectly fine, if you cannot find the more expensive buffalo mozzarella.
