Hey, how is everyone? I’ve been away from twitter & blogging — last week I did photography for an event at the Sydney Entertainment Centre, then promptly fell sick. Sooo, I’ve been recovering from a terrible cold. So much for my resolve to keep this blog updated!
Method: Follow the recipe for the warm lentil salad up until it’s time to toss it all in with the greens. At the same time, brown your sausages in another pan.
When the lentils are prepped and the sausages are golden, put it all in a casserole together along with some halved cherry or grape tomatoes. Bake in the oven for 15-20 minutes or so at 200c. Serve over herby greens like rocket (spinach would work too), sausages on top and juices drizzled over.
My last post gave you a little recipe for a delicious warm salad…
You could have it by itself.
But what if it was like this?
Simply follow the recipe for the salad, and grill/pan fry some frenched lamby cutlets to crown the lentils. If you’re organized, the whole recipe takes 20-30 minutes, so it’s great for a simple weeknight or lazy weekend meal.
Heat a fry pan over medium-high heat and drizzle in some olive oil. Season the cutlets with fresh cracked salt & pepper and sear in the hot pan for 2-3 minutes per side for a nice, juicy-pink centre. In the last 30-40 seconds, you can add in a tablespoon of butter to sizzle and caramalize on the cutlets (butter makes everything better!)
Ingredients: (serves 2)
– a tin of lentils
– 4 rashers free range bacon
– 2 cloves garlic
– 1 tablespoon red wine vinegar
– 2 tablespoons balsamic vinegar
– 4 tablespoons olive oil
– 2 cloves garlic, sliced
– baguette or ciabatta, torn apart into bite-size chunks
– rocket, or other herby greens
Cut the bacon into small pieces and fry until crispy. Meanwhile, drain and rinse the tin of lentils & wash the rocket. When crisp, remove the bacon from the pan and set aside to drain & dry. Toast the bite-sized pieces of baguette either in a) the bacon fat, b) a little olive oil, or c) under the grill until golden and crunchy. Whisk together the balsamic and olive oil & some cracked salt and pepper in a small bowl, taste to see proportions are correct, and set aside.
Drizzle some olive oil in a saucepan and place on medium heat. Add the garlic and cook until fragrant and translucent — just before golden. Toss in the lentils and give them a stir, then add the red wine vinegar. Season to taste with salt & pepper, place a lid on the pan and remove from heat.
Heat up another pan and pour in the balsamic vinaigrette — let it bubble and sizzle, then pull from heat.
To assemble the salad, get a large bowl and throw in your rocket or greens, bacon, croutons and lentil mixture. Pour over the bubbling balsamic, toss with tongs and serve on warmed bowls, plates or a platter to share.
This salad serves as an excellent base for meats and fish — variations soon to come…