While it looks fancy, this plantain and brown lentils with hot pistachio and corn nut dressing recipe takes only 30 minutes to make and is great for lunch or dinner.
Ingredients
- 1 plantain halved lengthways
- 1½ teaspoons olive oil
- 30 g pre-cooked puy lentils preferably from a pouch
- Salt and freshly ground black pepper
- Thick plain non-dairy yoghurt to serve
For the hot pistachio and corn nut dressing
- 20 g roasted pistachios
- 20 g spicy corn nuts
- 60 ml olive oil
- 1 garlic clove very finely chopped
- 1 teaspoon chili flakes
- 2 tablespoons agave syrup
- Zest of 1 lemon
- 1 teaspoon fine salt
Instructions
- Preheat the oven to 180°C (400°F/gas 6) and line a baking sheet with baking parchment.
- Rub the plantain halves with the olive oil and season with salt and pepper. Place the plantain flesh side down on the baking sheet and bake in the oven for 25 minutes.
- Meanwhile, make the dressing. Combine the pistachios and corn nuts in a small bowl.
- Warm the olive oil in a saucepan over a medium heat, then add the garlic and chili flakes and remove from the heat.
- Pour the warm oil mixture over the pistachios and corn nuts. Add the agave syrup, lemon zest and salt. Transfer to a clean jar.
- Toss the cooked brown lentils in a little bit of the oil from the dressing.
- Plate up by adding a little bit of thick non- dairy yoghurt to a plate, then add the lentils and place the hot plantain on top.
- Drizzle over some of the dressing and finish with a pinch of salt.