Serves 2
Prep time: 10 minutes. Cook time: 3-4 minutes
40g pine nuts
200g cooked, marinated artichoke hearts, drained
1 small red onion, finely chopped
250g cooked puy lentils
3 tbsp chopped flat-leaf parsley
For the dressing
1 tbsp cider vinegar or white wine vinegar
3 tbsp extra virgin olive oil
¾ tsp dijon mustard
1 Heat a frying pan over a medium heat and toast the pine nuts for 3-4 minutes until charred. Don’t be tempted to leave your post as nut-toaster – they will go from charred to burnt as soon as your back is turned.
2 For the dressing, put the vinegar, olive oil and mustard into a jam jar. Screw on the lid and shake vigorously until you have a lovely thick dressing. Season to taste.
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3 Chop any large pieces of the artichoke hearts in half. In a medium bowl, mix the hearts, onion, lentils, parsley and three quarters of the pine nuts. Pour over the dressing and combine all the ingredients thoroughly. Serve garnished with the remaining pine nuts.
Recipes extracted from Take One Veg by Georgina Fuggle, published by Kyle Books. Buy from the Times Bookshop for £13.99 (RRP £15.99), free p&p, on 0845 2712134; timesbooks.co.uk