Nigel Slater Warm Pea and Lentil Salad

YIELD: 4 AS AN ACCOMPANIMENT, 2 AS A LIGHT LUNCH WITH CHEESE AND FRUIT TO FOLLOW

The nutty lentils with the fresh green peas, the earthy pulses and the sharpness of the lime match well together, despite the contrast of flavour and texture

INGREDIENTS:

• 175 grams shelled peas, fresh or frozen
• 175 grams, green or brown; Ulrike: Albleisa
• 4 tablespoons rape seed oil
• 4 fresh chives, snipped into short lengths
• 1 lime or lemon, the juice
• salt
• freshly ground black pepper

INSTRUCTIONS

1. Wash the lentils in a sieve under running water.
2. Place them in a saucepan, cover with water, add a little salt and bring to the boil. Turn the heat down to simmer and cook for 12 minutes. They should be cooked through but still have bite to them.
3. Tip the peas into a small saucepan with the oil and chives. Cook over a gentle heat for 8-12 minutes, or 5-6 if you are using frozen peas.
4. Drain the lentils and place them in a serving dish, tip over the hot peas together with their cooking juices.
5. Squeeze the lime or lemon juice over the peas and lentils, grind over a little pepper and salt and serve hot.

total time: 20 – 25 minutes
preparation time: 5 minutes
cook/baking time: 12 minutes