Name: Warm green bean and lentil salad
Ingredients: 140g raw, unsalted cashews; 20g chives, roughly chopped; 20g basil leaves; 20g dill (thick stems removed); 40g capers; 4 tbsp lemon juice; 1 tbsp maple syrup; 90ml olive oil; 350g green beans, trimmed; 250g cooked puy lentils (home cooked or shop bought); 60g baby spinach; 1 tsp Aleppo chilli (optional); Fine sea salt and pepper

Side Winter

Serves 2-4 as a side

Prep 10 min

Cook 30 min

This salad is full of textures and can be eaten either warm or at room temperature. The real secret here is the dressing: it's a kind of green goddess, minus the dairy. It's sharp and radiates herbs, like you're eating grass almost. You may find that about three quarters of the dressing is enough. The rest will keep for 3-4 days in the fridge and is delicious on roasted vegetables, like cabbage or cauliflower, or stirred through warm grain bowls.

Ingredients

140g	raw, unsalted cashews
20g	chives, roughly chopped
20g	basil leaves
20g	dill (thick stems removed)
40g	capers
4 tbsp	lemon juice
1 tbsp	maple syrup
90ml	olive oil
350g	green beans, trimmed
250g	cooked puy lentils (home cooked or shop bought)
60g	baby spinach
1 tsp	Aleppo chilli (optional)
	Fine sea salt and pepper

Method

Preheat the oven to 200C fan.
For the dressing, add to a blender: 100 millilitres of water, half of the cashews, half of the herbs, 10g of capers, the lemon juice, maple syrup, 3 tablespoons of olive oil, ½ tsp salt and a good grind of black pepper. Blend until smooth.
Spread the green beans out on a large tray and toss with 2 tablespoons of olive oil, ¼ teaspoons of salt and some pepper. Roast them in the top third of the oven for 25 minutes, stirring halfway, until softened and starting to char.
Place the remaining cashews on a large tray and roast on a lower shelf for 5-8 minutes until golden, then set aside.
Spread the lentils out on the tray, mix with 1 tablespoon of olive oil and ¼ teaspoon of salt. Place on a lower shelf under the bean tray and roast for 15-20 minutes, until crispy, stirring halfway through. Move them to the top third of the oven if they are not crispy enough by the time the beans are done
In a large bowl, toss the spinach with the warm beans, lentils, cashews, the remaining capers and herbs and about three quarters of the dressing (the spinach will wilt slightly). Mix well and add more dressing if you like. Serve with the Aleppo chilli sprinkled on top (if using).