Monday, October 4, 2010
Recipe: Lentil,Tomato and Artichoke Salad
This recipe is so quick and easy and with such a delicious outcome. I've only recently discovered the loveliness that is pre-cooked tinned lentils. No fussy soaking or boiling, and still great flavour. The only thing that takes time with this recipe is picking the parsley- but stick with it, it's so darn delicious. I tend to have it on the side of roast chicken or a baked sweet potato. The salsa verde mix is also really nice stirred into cooked buttered new potatoes. This makes a fair amount- but it's fantastic for lunch the next day. I packed some with kos lettuce, and some chilli and cumin marinated olives as a nice office packed lunch for my boyfriend. Nice and healthy.
Lentil, Tomato and artichoke salad with salsa verde dressing (serves 5 as a side dish) 99p per portion
2 tins green or puoy lentils, drained and washed
200g char grilled artichokes in oil, drained and chopped
150g halved cherry tomatoes, or larger tomatoes sliced into wedges
4 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
1 tsp wholegrain mustard
1 clove garlic, minced
1/2 tsp salt
40g fresh parsley (30g parsley leaves, 10g stems)
Lemon zest and a squeeze of lemon juice
salt and pepper to taste
1. Put the lentils, artichokes and cherry tomatoes in a bowl.
2. Place all the other ingredients into a food processor (or blender) and blend until smooth.
3. Add the ingredients from the food processor to the lentils, and mix well. Season with plenty of salt and pepper and serve.