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Cucumber ribbon and pulse salad
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
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Ingredients
for
4
- Ingredients
- 1 Tbsp butter
- 1 small Red onion (finely chopped)
- 1 ½ cups le puy Lentils
- 2 ½ cups chicken stock
- 1 lemon (juiced)
- 1 garlic clove (crushed)
- 2 Tbsps olive oil
- flat-leaf parsley
- 4 Beef (or salad tomatoes, skinned cored and diced)
- ½ cup shelled Pistachio (roughly sliced)
- 1 small Cucumber
- salt
- peppers
Preparation steps
1.
Cook the onions in a pan with the butter until soft
2.
Add the lentils the pan and cover with the chicken stock and bring to the boil and simmer for 15-20 minutes until just tender.
3.
Drain, and then toss with the lemon juice, garlic and 2 tbsp olive oil and season. Cool and place in fridge.
4.
Add the tomatoes and pistachio nuts to the lentils and transfer to a serving platter.
5.
Using a mandolin or vegetable peeler, thinly slice the cucumber lengthways, and arrange on top.
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