Lentil, mint and broad bean salad
Prep time 30 mins, cook 35 mins Serves 4 (pictured p522).
Hazelnut dressing
Cook lentils in a saucepan of boiling salted water until tender (25-30 minutes). Drain well and place in a large bowl.
Meanwhile, preheat oven to 180C. Scatter hazelnuts on an oven tray and roast, shaking occasionally, until browned (6-8 minutes). Set aside to cool slightly, then rub with a tea towel to remove skins, coarsely chop and add to lentils.
For hazelnut dressing, whisk ingredients in a bowl, season to taste and pour onto warm lentils.
Blanch broad beans and asparagus in separate saucepans until bright green (1 minute), drain, refresh and drain again. Peel broad beans into lentils. Halve asparagus and add to lentils. Add remaining ingredients, season to taste, toss to combine and serve warm or at room temperature.
As seen in the November 2013 issue of Gourmet Traveller magazine.