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Runner beans and lentils with green sauce and quick hohlrabi salad

Runner beans and lentils with green sauce and quick hohlrabi salad

By OcadoLifePublished on 04 October 2023The soft herbs really lift this vegan dish of Runner Beans and Lentils with Green Sauce and Quick Kohlrabi Salad, from zero-waste chef and author Joe Woodhouse. He says, “I lean heavily on parsley (about three-quarters of the total) and add one more herb. The green sauce is essentially a herby vinaigrette to stir through or serve on the side.”
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Time and servings

20 minsTotal time
6Servings
10 minsPrep time
10 minsCooking time

Ingredients

  • 250g lentils, such as puy or green
  • 50g parsley
  • 50g dill, plus 1 small handful, chopped
  • 3 cornichons
  • 3 salad onions, finely chopped
  • 2 tbsp red wine vinegar
  • 2 tbsp dijon mustard (approx.)
  • 8 tbsp extra-virgin olive oil (approx.), plus an extra drizzle to serve (optional)
  • 300g kohlrabi, sliced into batons, stalks and leaves finely chopped
  • 6 tbsp vegan coconut yoghurt (approx.)
  • 1 tbsp cider or white wine vinegar
  • 360g runner beans
  • 2 tbsp olive oil

Method

  • Step 1

    Cook the lentils as per the packet instructions and set aside.

  • Step 2

    Meanwhile, for the green sauce, put the mixed soft herbs (reserve a small handful to finish the dish), cornichons, salad onions, red wine vinegar, mustard and 6 tbsp of the extra-virgin olive oil into a food processor. Add a good pinch of sea salt and a couple of grinds of black pepper, then blitz until smooth. Taste and add a little more mustard, olive oil or seasoning, if needed.

  • Step 3

    For the kohlrabi salad, put the kohlrabi, yoghurt, dill and cider or white wine vinegar in a small bowl with the remaining 2 tbsp of extra-virgin olive oil and a pinch of sea salt. Mix well and season to taste.

  • Step 4

    Heat a griddle pan until smoking hot. Toss the runner beans with the 2 tbsp olive oil and cook for 4-5 mins on each side, until tender and charred.

  • Step 5

    Put the lentils on a platter and toss with the green sauce. Top with the griddled beans and reserved herbs, plus a drizzle of extra-virgin olive oil, if you like. Serve with the kohlrabi salad on the side.