1. Prepare and braise the daikon:
Peel the daikon and slice it into thick rounds, about 1–1.5 cm. Heat some oil in a large skillet and sear the daikon slices on both sides until golden brown. Deglaze with soy sauce and water, then add a pinch of salt and the agave syrup. Cover and simmer over medium heat for about 10 minutes until the daikon is tender yet still has bite.
2. Cook the lentils:
Place the lentils in a pot with 500 ml of water and simmer for about 25 minutes until tender (or shorter if using a quick-cooking variety). During the last 5–10 minutes, add the peeled and chopped carrots to cook with the lentils. Drain and let cool slightly.
3. Chop the vegetables:
Dice the bell pepper, onion (or scallions), cucumber (or lettuce), and finely chop the fresh tarragon. If using lettuce leaves, leave them whole and use them as a base for serving.
4. Mix the lentil salad:
Combine the cooked lentils with the chopped vegetables. Add lemon juice, vinegar, mustard, agave syrup, and a pinch of salt. Mix well and taste to adjust the seasoning. If using salad leaves, serve the lentils on top rather than mixing them in.
5. Serve:
Plate the braised daikon alongside the flavorful, fresh lentil salad. Enjoy warm or cold – perfect for lunch or a light dinner!
Nutritional Information (approx. per serving)
- Calories: 320 kcal
- Carbohydrates: 36 g
- Protein: 13 g
- Fat: 8 g
- Fiber: 11 g
