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Beluga Lentil, Flowers Sprouts, Semidried Tomato & Petit Pois

Plate of Beluga Lentil

Courtesy Maggie Lynch


Serves 4-8


100g beluga or puy lentils

200g flower sprouts or shredded kale

150g semi-dried tomatoes

200g petit pois

100ml extra virgin olive oil

2 tbsp Udo’s Oil

¼ tsp garlic, finely garlic

Freshly ground black pepper and

Himalayan salt


1. Wash and rinse lentils and place in a hot stock, simmer for 15–20 minutes until they are cooked, but still have a slight bite. Drain in a colander and transfer to a bowl. Add olive oil, Udo’s Oil, garlic, seasoning. Gently mix.

2. Cook petit pois as per pack instructions, strain, transfer to a bowl of cold water to stop the cooking and preserve the green colour. Strain and toss in a clean tea towel to remove any excess water before assembling.

3. Blanch flower sprouts in boiling salted water for 2-3 minutes, refresh in cold water, dry in salad spinner and set aside until ready to assemble.

4. Toss all ingredients together in a bowl, taste to season and present on a nice salad platter.