Warm puy lentil and mint salad
300g Puy lentils
For the mint pesto:
50g pine nuts, 1 clove garlic, 3 tbsps olive oil, 1 lemon finely zested and juiced, 2 large handfuls mint ( common or moroccan).
Cover lentils in a pan with plenty of water, bring to boil and simmer for 20 mins. Put the pesto ingredients (minus the lemon juice) together in a mixer or pound with a pestle and mortar. Leave a bit of texture to the mixture. Add the lemon juice, salt and pepper. Drain the lentils, add the pesto whilst they are still warm and mix. Serve immediately.