Another salad produced as a result of staring into the fridge, wondering what on earth to make for lunch. The work of minutes, thanks to (shhh) a can of lentils I found in the back of the larder, it’s a satisfying mix of textures and tastes.
I’ve always cooked lentils from scratch – it’s hardly rocket science to pour a cup of green, brown or Puy lentils into a pan of boiling water and cook for 30-40 minutes till soft, and it has never, ever occurred to me, unlike with chickpeas which need overnight soaking, to look for them in the canned goods aisle. But: here I was with a can in my hand. So were they any worse than the ones I cook from scratch? Well, they’re a bit softer maybe, but the only thing that offends me is the cost – you get maybe a cup of canned lentils for a pound – as opposed to maybe 5 or 6 times that from dried.
So: the salad.
Ingredients for one person as a main course or for two as a side salad (lovely with Roast chicken, I hear):
a cup of cooked, cooled lentils
a handful of cherry or baby plum tomatoes halved/quartered to taste
Half a small buffalo mozzarella torn into pieces
(you cld use goat’s cheese or even Brie or Camembert instead. It needs to be a cheese with a soft consistency. Normal mozzarella is too rubbery.)
1 Little Gem lettuce chopped (Romaine would work too)
handful of watercress
Maldon salt & black pepper to taste
Dressing: I mix a teaspoon of Dijon mustard with a large glug of olive oil & a splash of either lemon juice or syrupy balsamic, along with liberal amounts of salt & pepper.
Eat with lots of good bread in the sunshine.
Another salad idea here: Halloumi, avocado & chickpea