Pork frankfurter, asparagus and lentil salad

Ready in just 25 minutes, this salad is easy to throw together for lunch or dinner.

Ingredients

• 1/3 cup additional virgin olive oil
• 500g parcel thick pork, apple and juice hotdogs
• 2 zucchini, quartered lengthways, cut into 2cm pieces
• 250g cherry bracket tomatoes, cut into little packs
• 2 packs asparagus, managed
• 400g can brown lentils, depleted, washed
• 80g child spinach
• 3 green onions, meagerly cut corner to corner
• 2 tbsp red wine vinegar
• 1/2 cup new basil leaves

Directions

1. Heat 1 tablespoon of oil in an enormous skillet over medium-high intensity. Cook wieners, turning, for 8 minutes or until seared and cooked through. Move to a plate. Cover to keep warm. Add zucchini to the dish. Cook for 2 minutes or until delicate. Move to a huge bowl.
2. Add tomatoes to skillet. Cook for 5 minutes or until rankled and beginning to relax. Move to a plate.
3. In the meantime, cook asparagus in a pan of bubbling water for 2 minutes or until dazzling green and simply delicate. Channel. Revive under cool water. Channel.
4. Thickly cut hotdogs slantingly. Add hotdogs, lentils, spinach, and 2⁄3 of onion to zucchini. Season with salt and pepper. Throw tenderly to consolidate.
5. Whisk vinegar and remaining oil together. Season with salt and pepper. Put frankfurter combination on a huge serving platter. Top with asparagus, tomatoes, basil and remaining onion. Shower with dressing. Serve.