In need of a crowd-pleasing lunch recipe?
Here is my really simple and delicious lentil and potato salad.
Great to serve if you have lots of friends round for a light lunch. And yes, you might think that lentils are not everyone’s favourite but hey, you will be surprised. Lentils give such a nice texture and yummy flavour that everybody will enjoy.
Lentil and potato salad
500-600 g baby potatoes
200 g green lentils
4-5 spring onions, chopped, including green parts
for the dressing:
4-5 tbsp mayonnaise
1 garlic clove, minced
2 tbsp white vine vinegar
2 tbsp olive oil
1-2 tsp sugar
2 tbsp milk or natural yoghurt
Cook baby potatoes in salted water for 10-15 minutes, till soft. Drain well and chill. Then cut into bite size chunks and transfer to a large bowl.
Place lentils in a medium-size pan and cook according to package instruction. When soft (but not mushy), drain and add to the bowl with potatoes.
Add salt, pepper and half of a chopped spring onions.
Make the dressing: in a bowl or jug place all dressing ingredients and mix well.
Add 3/4 of a dressing to the salad.
Gently mix together and garnish with rest of a spring onions. Serve immediately, adding more dressing if needed.
Here is my quick-fix lunch idea. Easy, tasty and oh boy …so filling!
Great summer dish.
Red and white quinoa salad with halloumi cheese & roasted vegetables
250 g ready to eat Red & White Quinoa – Merchant Gourment is simply the best!
150-200 g halloumi cheese, cut into 5-6 mm slices
100-150 g chick peas, drained and rinsed
10-12 cherry tomatoes
6 baby corns, cut into bite size chunks
6 baby courgettes, cut across and then in half
1-2 tbsp oil
5 fresh mint leaves
5 fresh crimson king basil leaves
squeeze of lemon juice
100 ml natural yogurt
1 tsp harissa paste
Cook quinoa according to pack instruction. In a mean time mix yogurt and harissa in a little cup and set aside. In a large salad bowl toss chick peas and lemon juice and add quinoa when cooked. Mix all nicely and set aside.
Heat the non-stick grill pan. Toss courgettes and corns with 1-2 table spoons of oil and place on a grill pan. Grill for 3 minutes. Then add cherry tomatoes to the vegetable mix and grill for another 3 minutes or until charred and tender. When cooked add to quinoa and chick peas and gently mix.
Wipe the grill pan and heat to hot. Place slices of halloumi cheese on griddle and grill till nice and golden on the edges, then turn it over. When ready scatter the halloumi cheese over quinoa and vegetables. Gently toss.
Dress with yogurt and harissa dressing, scatter fresh basil and mint leaves and squeeze more lemon juice all over.
3 medium size sweet potatoes, cubed
1 leek, thinly sliced
5 handfuls of spinach
2 large free-range eggs
knob of butter, unsalted
2 tbs of oil
salt and pepper
Boil sweet potatoes in a pan for 10 minutes, than drain well. In a large frying pan heat the butter and oil and cook leeks for few minutes until softened. Add sweet potatoes, spinach and seasoning. Lightly flatten all with spatula. Form a little cake and cook for 6-8 minutes over a medium heat without stirring. When crispy and golden on the bottom remove from frying pan to warm plates. Than fry the eggs and place on top of hash. Season and garnish with fresh parsley. Bon appetit.