Red lentil and spinach salad

I love salads that combine hot and cold ingredients, particularly in the summer when they can be a great  ‘substitute’ main course.

You’ll need:

• 1/2 red lentils
• 2 cups water
• 1 tbsp olive oil
• 2 cups baby spinach
• 1/3 cup grated Asiago cheese
• balsamic glaze
• salt, pepper

1. Prepare the lentils first – simmer the lentils in water for about 15-20 minutes. Skim the surface and stir often. After about 10 minutes, season and add the olive oil.

2. In a large bowl, layer the spinach and drizzle with balsamic glaze.

3. Once the lentils are cooked, place them on top of the spinach. Add the grated cheese and mix. Eat while it’s warm!

The cheese gets gooey, the spinach retains its crunch, and the vinegar adds a great touch of acidity – perfect for a summer evening meal.

Have a great weekend, everybody! Stay tuned for a few more berry recipes to wrap up this month and don’t forget to vote in June’s ingredient poll!