1 small red onion, thinly sliced
1 tbsp white wine vinegar
250g pouch puy lentils, cooked
100g radishes, thinly sliced
115g pack Waitrose Baby Spinach
1 gherkin, finely diced
300g Waitrose 1 Jack Hawkins Tomatoes
20g pack fresh dill, chopped roughly
For the dressing
Juice 1 lemon
2 tbsp olive oil
1 tsp Dijon mustard
½ tsp clear honey
1. Place the onion in a small bowl, toss with the white wine vinegar and a pinch of salt then set aside.
2. Place all of the ingredients for the dressing in a screw-top jar and shake to mix.
3. Put the lentils, radishes, spinach, gherkin and soaked onions in a bowl and pour over the dressing. Toss everything together.
4. Cut the tomatoes in half and then into thick slices and gently stir through the lentils with most of the fresh dill. Tip out onto a serving platter and scatter over the remaining dill to serve.
Soaking red onions in vinegar softens them, mellows their sharp flavour and really helps their gorgeous pink colour become more apparent.
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