Charred Broccolini Doenjang Lentil Salad
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Soft lentils soak right up a thick, savory dressing of doenjang (Korean fermented soybean paste), Dijon mustard, and cider vinegar.
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Broccolini, halved lengthwise and charred at the edges, and coarsely chopped walnuts give the bowl its crunch. It holds well cold or at room temperature, so it is easy to prepare ahead.
Ingredients
Instructions
- 1
Halve 250 g broccolini lengthwise to create flat surfaces, then coat evenly with 1 tbsp olive oil.
- 2
Heat a pan until smoking hot.
Sear the broccolini for 4 to 5 minutes, pressing down, until the edges are deeply charred.
- 3
Halve 150 g cherry tomatoes.
Thinly slice 70 g red onion and soak in cold water 5 minutes. Roughly chop 35 g walnuts.
- 4
Whisk together 1 tbsp doenjang, 1 tsp Dijon mustard, 1.5 tbsp apple cider vinegar, 1 tbsp olive oil, and 1 tsp minced garlic until the doenjang is fully dissolved.
- 5
Combine 300 g cooked lentils, cherry tomatoes, red onion, and charred broccolini in a large bowl.
Add dressing and toss until evenly coated.
- 6
Top with the chopped walnuts and let the salad stand for 5 minutes so the lentils absorb the dressing.
Serve chilled or at room temperature.
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