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20 minutes

Charred Asparagus with Organic Lentils

Watermelon Radish & Chive-Buttermilk Dressing

Cooking time

20 minutes




660 /serving

Radiant with the colour of a summer garden, this jewel-toned vegetarian dinner tastes as bright and fresh as it looks. Organic beluga lentils seasoned with garlic are an excellent source of protein, and are a light yet hearty base for BBQ charred asparagus, crunchy, peppery watermelon radish and fresh green watercress. Add some creaminess and garlicky tang with a chive and buttermilk vinaigrette spooned over the top, and garnish with chives for a little extra kick. We think this elegant dinner is best enjoyed al fresco. Cheers!

We will send you:

  • 1 Garlic clove
  • 1 Bunch of chives
  • ½ Bunch of asparagus
  • 60g Watercress
  • 1 Watermelon radish
  • 5ml Apple cider vinegar
  • 5g Brown sugar
  • 220g Organic beluga lentils
  • 43ml Sour cream
  • 30ml Buttermilk
  • 6g Charred asparagus spice blend (chives, parsley, mustard, garlic powder, onion powder, brown sugar, kosher salt)

  • Contains: Gluten, Milk, Mustard, Sulphites, Wheat

    You will need:

    Medium pot
    Large grill pan
    Olive oil
    Salt & pepper
    Total Fat
    26 g
    Saturated Fat
    5 g
    140 mg
    Total Carbs
    78 g
    9 g
    35 g
    37 g
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    Cook the lentils
    Using the side of your knife, smash the garlic clove. To a medium pot, add the lentils (rinse before adding) and smashed garlic and cover with water; season with S&P. Bring to a boil, then reduce the heat to a simmer. Cook, 14 to 16 minutes, until the lentils are tender. Drain thoroughly; remove and discard the garlic clove. Return the cooked lentils to the pot; drizzle with olive oil and season with ⅓ of the spice blend and S&P to taste. Set aside to cool.
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    Mise en place
    Heat your BBQ on high, making sure to oil it first. While the lentils cook, snap off and discard the woody ends of the asparagus; toss with a drizzle of oil and season with ½ the remaining spice blend and S&P to taste. Halve the radish; thinly slice into half-moons. Combine the radishes with the watercress. Thinly slice the chives.
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    Grill the asparagus
    Add the seasoned asparagus to the BBQ (or to a large grill pan, heating a drizzle of oil on medium-high first). Cook, turning occasionally, 3 to 5 minutes, until browned and cooked through. Transfer to a plate, drizzle with olive oil and season with S&P to taste.
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    Make the chive-buttermilk dressing
    While the asparagus cooks, in a small bowl, combine the buttermilk, vinegar, sour cream, ⅔ of the chives, brown sugar and 1 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P to taste.
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    Assemble & serve
    On a large serving platter, spread out the cooled lentils. Top with the charred asparagus and the watercress-radish mixture; drizzle with olive oil and season with S&P to taste before adding. Spoon as much of the vinaigrette over the lentils and vegetables as you’d like. Garnish the dish with the remaining chives. Bon appétit!