A creative take on the classic - entirely vegan with no tuna or eggs. Prep time is around 30 minutes. Note: 8 hours of soak time required for the lentils.
¾cuplentils, dryblack or French both worked well for me
SEA AND SULPHUR DRESSING:
2tablespoonswater
¼cupolive oil
1tablespoonmustard
1tablespoonapple cider vinegar
1teaspoon100% pure maple syrup
1clovegarlicpeeled and minced
A few good grinds of black pepper
¼teaspoonblack salt
2tablespoonsnutritional yeast
2scant teaspoons capersoptional
1sheet toasted nori
1teaspoonkarengo/dulse flakes
TO FINISH:
Torn mint leaves
Instructions
Ideally, soak the lentils in water for 8 hours prior to cooking, then drain, add to a pot with 1½ cups water, bring to the boil and reduce heat, cooking for about 20 minutes or until soft but not mushy. Once done, drain and run under cold water to stop them cooking.
Meanwhile, boil the potatoes and steam the beans and asparagus – as an alternative, you may like to roast the asparagus with a drizzle of olive oil. Once the potatoes are cooked, rinse under cold water then cut into halves.
To prepare the salad, cut the baby cos width-ways into strips, rinse well and drain till completely dry (or use a salad spinner). Slice the radish thinly using a mandolin.
Arrange cos on a large platter, spoon the cooked and cooled lentils over the top, then layer the rest of the ingredients.
To make the dressing, blend all but the nori and karengo/dulse on high for 30 seconds. Add both the seaweeds lasts and blend till just combined. Pour over salad, sprinkle fresh mint over the top and serve.