Skip to main content
Super Green Lentil Caesar Salad
Super Green Lentil Caesar Salad

Super Green Lentil Caesar Salad

with Asparagus, Mangetout and Charred Courgette

We love a good Green Lentil Caesar Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:
Under 600 calories
Allergens:
Nuts
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Echalion Shallot

1

Ciabatta

1

Baby Gem Lettuce

100

Asparagus

1

Lemon

20

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

1

Courgette

(May contain traces of: Celery)

½

Dijon Mustard

80

Mangetout

1

Lentils

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1

Mayonnaise

Not included in your delivery

2

Olive Oil for the Dressing

2

Water

Nutritional information

Energy (kcal)488 kcal
Energy (kJ)2042 kJ
Fat24 g
of which saturates5 g
Carbohydrate41 g
of which sugars14 g
Protein24 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Baking Tray
Bowl
Grill Pan

Instructions

Prep
1

Preheat your oven to 180°C. Fill a large saucepan with water and bring to the boil. Trim the courgette then slice into rounds about 1cm thick. Trim 1cm from the bottom of the asparagus (discard the bottom) then slice down the middle lengthways. Halve, peel and thinly slice the shallot. Drain and rinse the lentils using a sieve. Halve the lemon.

Crouton Time
2

Tear the ciabatta into roughly 2cm chunks and pop on a baking tray. Drizzle with oil and season with salt and pepper. Bake on the middle shelf of the oven until golden, 8-10 mins. Once golden, remove from your oven and set aside.

Cook the Veg
3

In the meantime, heat a frying pan on high heat (no oil). Add the courgette and season with salt. Leave to cook until charred, 5 mins each side. Meanwhile, add the asparagus to the boiling water along with 0.25 tsp of salt. Cook for 1 minute then add the mange tout to the pan, cook for 1 minute more. Drain in a colander. Quickly run under cold water until cool then allow to drain fully. Once the courgette is charred, add to a large bowl, set aside to cool.

Char the Courgette
4

In a small bowl, mix together the mayonnaise, mustard (see ingredients for amount) and three quarters of the hard Italian cheese. Squeeze in the lemon juice and add the olive oil for the dressing (see ingredients for amount). Add the water for the dressing (see ingredients for amount) and season to taste with salt and pepper, mix together. TIP: The dressing will be quite thin, but that's fine - it will coat the salad nicely.

Cook the Lentils
5

Return your now-empty frying pan to a medium heat. with a drizzle of oil. Once hot, add the shallot to the pan. Cook until soft, 4-5 mins, stirring occasionally. Once soft, stir in the lentils and season with salt and pepper. Cook until warmed through, 2-3 mins stirring occasionally, then remove from the heat.

Serve
6

Meanwhile, trim the lettuce, then roughly tear the leaves into large pieces. Pop them in the large bowl with the courgette. Add the asparagus, mangetout and croutons. Pour over half of the dressing, toss to coat the leaves well, then divide the salad between your bowls.Spoon the lentils on top of the salad then sprinkle over the walnuts and the remaining hard Italian cheese. Drizzle the rest of dressing all over the top. Enjoy!

This week's must-try HelloFresh recipes

Sausages and Smoky Bean Casserole

Sausages and Smoky Bean Casserole

with Bell Pepper and Garlic Ciabatta
Handmade Cheesy Curried Aloo Matar Filo Parcels

Handmade Cheesy Curried Aloo Matar Filo Parcels

with Mango Chutney, Cucumber and Baby Leaf Salad
Creamy Butter Bean and Pepper Rice Bowl

Creamy Butter Bean and Pepper Rice Bowl

with Cheese and Pesto Drizzle
Pesto Crusted Cod and Garlic Butter Sauce

Pesto Crusted Cod and Garlic Butter Sauce

with Spinach Mash and Roasted Carrots
Speedy Cajun Prawn Rigatoni

Speedy Cajun Prawn Rigatoni

with Pepper and Peas
Indonesian Style Chicken Satay Traybake

Indonesian Style Chicken Satay Traybake

with Sweet Potato Fries and Baby Leaf Salad
Lemongrass Chicken Bánh Mì Inspired Salad

Lemongrass Chicken Bánh Mì Inspired Salad

with Garlic Croutons, Peanuts and Sambal Mayo Drizzle
Tex-Mex Style Pork Mince Tacos

Tex-Mex Style Pork Mince Tacos

with Tomato Salsa, Baby Gem and Grated Cheese
Quick Chicken and Pesto Cream Sauce

Quick Chicken and Pesto Cream Sauce

with Leek, Mashed Potatoes and Roasted Green Beans
Mediterranean Style Avocado & Pepper Salad

Mediterranean Style Avocado & Pepper Salad

with Greek Style Cheese, Herby Potatoes and Pesto Drizzle
Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

and Salt and Pepper Chips
Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

with Corn on the Cob, Bacon Roasted Tenderstem® and Green Beans
Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

with Lemon Pickled Shallot, Asparagus and Green Beans
Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

with Young Pea Pods, Lime and Tenderstem® Broccoli
Saag Chana Masala

Saag Chana Masala

with Gunpowder Potatoes, Bell Pepper and Naan
Hot Honey Spiced Chicken Thighs

Hot Honey Spiced Chicken Thighs

with Rosemary Chips and Baby Gem Salad
Oven-Baked Bacon & Mushroom Risotto

Oven-Baked Bacon & Mushroom Risotto

with Rocket Salad
Beef and Beany Quesadillas

Beef and Beany Quesadillas

with Pepper and Baby Leaf Salad
Chermoula Chicken and Warm Panzanella Pasta Salad

Chermoula Chicken and Warm Panzanella Pasta Salad

with Harissa, Baby Plum Tomatoes and Ciabatta Croutons
Crispy Cajun Fried Chicken

Crispy Cajun Fried Chicken

with Wedges and Spring Onion & Avocado Slaw