RECIPE: Grilled Asparagus with Lentils, Pomegranate & Tahini Dressing

This recipe links to the post ‘How To Be A Superhero

Serves 2

  • 1 bunch asparagus
  • 1/2 cup lentils verdes or beluga lentils
  • Either 750ml of homemade vegetable/chicken stock or water with 1/2 organic vegetable stock cube or homemade vegetable/chicken stock
  • a large sprig of fresh thyme
  • seeds of half a pomegranate

For the dressing:

  • 1/3 cup (80 g) tahini
  • 1 clove garlic, minced
  • Juice of 1 1/2 lemons
  • Pinch each sea salt
  • Freshly ground black pepper
  • Hot water to thin
  1. Soak your lentils overnight (or for a couple of hours at least) in double their quantity of filtered water with a tablespoon of apple cider vinegar. Drain and rinse well then add to a pan with 750ml of hot water and the stock cube/stock and the fresh thyme, bring to a boil then reduce to a very gentle simmer for 15-20 minutes. Depending on how long you’ve soaked them for they may need slightly shorter or longer than this, you are looking for them to retain their texture but obviously be cooked through.
  2. Meanwhile grate the garlic for the dressing and leave to one side.
  3. Prep your asparagus, remove the very tough end, drizzle with 1 tablespoon of olive oil and season with salt and pepper.
  4. Add your garlic to a pestle & mortar with the tahini and lemon juice, grind together to form a paste. The lemon juice will make the tahini ‘seize’ so gently thin with some boiling water until your reach your desired consistency, leave the flavours to infuse.
  5. Once the lentils are cooked discard the thyme and if there is remaining liquid drain this away. Squeeze over a tablespoon of lemon juice and season with pepper.
  6. Place a large griddle pan on a medium to high heat then  line up your asparagus across the ridges. Cook for 3-4 minutes until char marks appear, turn and cook for a further 4 minutes until tender.
  7. Taste your dressing and adjust the seasoning if necessary then split the lentils between 2 plates, lay your asparagus across the top, drizzle over the dressing and crown with a sprinkling of pomegranate seeds.

 

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