for 4 people

Lentils and asparagus

200 g	red lentils
500 g	green asparagus, lower third peeled, cut into pieces approx. 4 cm long
	water, boiling

Sauce

3 tbsp	red wine vinegar
3 tbsp	sweet chilli sauce
1 tbsp	olive oil
1	shallot, finely chopped
1 tsp	salt

To serve

1 bunch	basil, torn into pieces
50 g	hazelnuts, roasted, coarsely chopped
80 g	roast beef in slices
200 g	feta, crumbled
1 tbsp	sweet chilli sauce

How it's done

Lentils and asparagus

Cook the lentils and asparagus in boiling water for approx. 8 mins. until almost soft, then drain.

Sauce

In a bowl, mix the vinegar with all the other ingredients up to and including the salt. Add the lentils and asparagus, mix.

To serve

Add the basil and nuts to the lentils, mix, plate up. Arrange the roast beef, feta and sweet chilli sauce on top.

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