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Grilled Peach and Lentil Salad with Lemon and Ginger Dressing

A light but filling summer salad, with a tangy, oil-free dressing. Shared by Gillian.

Dinner
Lunch
Easy
Meat alternative
Time 30 minutes
Skill Level Easy
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Ingredients List

 

Serves 4
  • 397 g canned beluga lentils (drained weight) or check notes for preparing non-tinned beluga lentils
  • 4 large, ripe but firm peaches
  • 255 g cucumber sliced
  • 99 g pitted green olives , sliced
  • Handful of flat leaf parsley , leaves picked
  • 198 g thick plant-based plain yoghurt
  • 2 tbsp lemon juice
  • 1 garlic clove roughly chopped
  • 1 inch fresh ginger , finely grated
  • 1/2 tsp turmeric powder powder
  • 1/2 tsp soy sauce
  • salt and pepper to season
Metric - US Imperial

Instructions

  1. If using dry lentils, place the lentils in boiling, salted water and simmer (uncovered) for approx. 15 minutes until just soft, drain and allow to cool. 
  2. Meanwhile make the dressing by combining all the ingredients and blending, either in a high-speed blender, or with a stick blender.  Taste and adjust seasoning with salt and pepper. Add a splash of water if you want your dressing thinner. 
  3. Halve the peaches, remove the stone and cut into thick slices. Heat the griddle pan to medium/high, and griddle the peach slices in batches for approx. 2 minutes on each side.  Remove and set aside. 
  4. To serve, stir a few spoonfuls of the dressing through the lentils. Check and adjust seasoning.  Divide between four plates.  Add the cucumber, olives, peaches and parsley and top with more of the dressing.

Notes

If you don’t have a non-stick griddle pan, you could also grill the peach slices under a regular oven grill, until just starting to char.

How to prepare the beluga lentils not from a tin:

  1. 200 g / 7 oz beluga lentils
  2. 1 litre boiling water
  3. 1/2 tsp salt