Summer is here, which means ridiculously hot & humid weather in HK and a craving for Salads…These Lentils are like gold to me – for some reason they are incredibly hard to come buy, but seriously worth the effort to hunt for as they are delicious! They have a wonderfully distinct flavour, almost tea-like, and they retain their shape so they’re great for Salads. My local supermarket has stopped stocking them, so I was delighted to find them in another organic shop out of town – but it was their last bag, and they won’t have again until sometime in August. I’ve used half the bag already, so I better go easy on them! No more sharing with the meat-eating boyfriend…
Ingredients:
half Red Onion, diced
1 clove Garlic, minced
1 large Carrot, diced
1 medium Beetroot, diced
1 tsp. dried Herbes de Provence (or Thyme/Tarragon/Oregano)
Olive Oil
squeeze of Lemon Juice
1 cup French Puy Lentils (or other Green Lentils)
2 cups Water
1/4 Cucumber, diced
1/2 Yellow Bellpepper, diced
2 Tblsp. Parsely, chopped
Dressing:
1 1/2 Tblsp. White Wine Vinegar
1 tsp. Mustard
3 Tblsp. Olive Oil
1/2 tsp. dried Tarragon
Baby Spinach
Method:
- Set oven to 200C/400F, and line a baking tray with foil. Mix together Onion, Garlic, Carrot, Beetroot, Herbs, Lemon Juice & Olive Oil and arrange on tray. Bake for 20-30mins. or until Beetroot & Carrot cooked through. Remove and allow to cool.
- Meanwhile, bring water to a boil and add Lentils. Cook around 30 mins, until al dente. Rinse with cold water and drain.
- Add Roast Veggies, Cucumber, Yellow Pepper & Lentils to a large bowl. Combine Dressing ingredients in a jar and shake to combine. Pour over Salad, and fold in chopped Parsley.
- Serve on a bed of fresh, baby Spinach*
