200g (7oz) broccoli, cut into medium sized florets
150g (5oz) frozen soya beans, thawed in a bowl of boiling water
150g (5oz) sugar snap peas
1 medium sized red chilli, deseeded and sliced
For the dressing -
2 tablespoons sesame oil
juice 1 lemon
1 garlic clove, finely grated
3 tablespoons light soy sauce
3cm (1¼") piece fresh root ginger, finely grated
1 tablespoon clear honey
Boil the lentils in the stock until just cooked (use the cooking time on the packet for guidance) - mine took 25 minutes. Drain, then tip into a large bowl.
Bring a large pan of salted water to the boil, throw in the broccoli for 1 minute, add the beans and peas for 1 minute more. Drain, then cool quickly under cold water to keep the vegetables bright green. Spread the vegetables out on a dry, clean tea towel and pat them dry. Now add them to the bowl with the lentils.
Mix the dressing ingredients together in a jar with a lid and shake well to combine. Taste and adjust the seasoning if necessary.
Toss the lentils and vegetables with the dressing - you may not need it all - and sprinkle with the chopped chilli. If you make the salad ahead of time, you may want to drizzle a bit of extra dressing over the salad just before serving.