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Article: ...eating in; TODAY'S RECIPE Warm lentil salad with spring herbs and goat's cheese.
- Article from:
- The Evening Standard (London, England)
- Article date:
- May 3, 2005
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Copyright informationCOPYRIGHT 2005 Solo Syndication Limited. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: CARINA COOPER
PUY lentils are the small green French variety, a little more expensive but good in salads as they remain firm after cooking and have a rich flavour. Sorrel can be sharp in taste so blanche it first. Go for a fresh crumbly goat's cheese.
125g Puy lentils 1 red onion, finely chopped 2 garlic cloves, chopped 1 handful of lardons 1/2 red pepper, shredded 125g goat's cheese 1 bunch of parsley, chopped 1 bunch of basil, chopped 1 bunch of sorrel, chopped
Preparation: 15 minutes.
Cooking time: 15 minutes. Serves 2.
TO COOK
.Bring a medium-sized saucepan of ...
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