The sun has been threatening to make a real appearance over the last few days and, at times like this, a clean tasting salad is all I could ask for. Here, the refreshing flavour of peas and parsley sit beside the earthy notes of lentils and a creamy piece of welsh goat's cheese. I actually made this up as a starter for Sunday lunch yesterday and it served as beautifully light introduction to the meal but, to my mind, it would also make a wonderfully light summer lunch served with a cold, crisp glass of white wine. It is very simple, and can mostly be put together ahead of time. Here's a rough outline of what to do:
> Rinse 150g of Puy lentils, tip into boiling water and simmer for around 20 minutes.
> Drain the lentils, place them in a bowl and toss in a nice olive oil; it will smell beautiful.
> Boil 150g of peas until tender, rinse under cold water, and add to the lentils.
> Add a squeeze of lemon juice, salt and pepper to taste, and enough extra olive oil to give the whole thing a nice sheen.
> Just before serving, tear off the leaves from a small bunch of parsely and stir in to the pea and lentil mixture.
> Divide the salad between the plates, topping with a slice or two of your favourite goats cheese.
Serves six as a starter, or three as a main.
1 comment:
That was particularly tasty, though I'll be honest and say that pretty much anything with goat's cheese is awesome. I am a simple soul.
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