• 200g asparagus spears, trimmed
  • 1½ tbsp olive oil
  • 12 strips smoked pancetta
  • 50g tahini
  • 1½ lemons, juiced
  • 1 clove garlic, minced
  • 500g cooked puy lentils
  • 335g cherry tomatoes, halved


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Add the asparagus to a roasting tray, then toss with 1 tbsp olive oil and season well. Transfer to the oven and roast for 10-15 minutes until tender. Meanwhile, place the pancetta on a separate baking tray and cook in the oven for 15 minutes, or until crispy. 

  2. 2

    Whisk together the tahini, lemon juice, garlic and remaining olive oil, gradually adding 50ml water until you have a loose consistency. Add an extra 1-2 tbsp water if you want it runnier.

  3. 3

    Toss together the puy lentils, cherry tomatoes and asparagus. Season to taste and plate up, topped with the pancetta and drizzled with the dressing. 

Nutritional Details

Each serving provides
  • Energy 1691kj 404kcal 20%
  • Fat 20.0g 29%
  • Saturates 4.7g 24%
  • Sugars 5.0g 6%
  • Salt 0.65g 11%

% of the Reference Intakes

Typical values per 100g: Energy 569kj/136kcal

Each serving provides

27.7g carbohydrate 10.8g fibre 22.6g protein

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