Lunch recipe
A Nicoise-style vegan lunch box with green lentils, baby potatoes, green beans, tomatoes, olives, and a lemon mustard dressing.
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Ingredients
large saucepan, colander, mixing bowl, small bowl, whisk, knife, chopping board
Method
Halve the baby potatoes, trim the green beans, drain and rinse the lentils, halve the tomatoes, finely slice the red onion, shred the lettuce, roughly chop the parsley, and cut the lemon into wedges.
Put the potatoes in a large saucepan of salted boiling water for 12 to 14 minutes until tender. Add the green beans for the final 3 minutes, then drain and rinse briefly under cold water so the beans stay bright.
Whisk the olive oil, Dijon mustard, red wine vinegar, the juice of half the lemon, 2 tbsp water, a pinch of salt, and plenty of black pepper in a small bowl until glossy.
Toss the warm potatoes, green beans, lentils, red onion, olives, parsley, and half the dressing in a wide bowl for 1 minute so the lentils and potatoes absorb the flavour.
Divide the lettuce and tomatoes between four lunch boxes, then spoon the lentil potato mixture on top. Keep the remaining dressing in a small pot if the boxes will be chilled overnight.
Before eating, spoon over the remaining dressing, squeeze over a little more lemon, and toss gently so the lettuce stays crisp and the potatoes stay in chunks.
