Ingrédients
- 1 pack Merchant Gourmet Puy Lentils
- 170g nocellara olives, drained and pitted (reserve some of the brine)
- 50ml olive brine
- 50ml extra virgin olive oil
- Large bunch of dill, finely chopped
- Juice ½ a lemon
- 1 tsp cumin seeds
- 200g feta, drained and cubed
- 1 red chilli, sliced
- Zest of 1 lemon
- 30ml extra virgin olive oil
- 1 large gem lettuce, leaves separated
- 2 eggs, boiled for 8 minutes and then plunged into iced water, sliced
- 2 plum or san marzano tomatoes, sliced and dressed with olive oil, salt and pepper
- Extra virgin olive oil, salt and pepper
- 1 tsp capers
- 100g sugar snap peas, sliced and dressed with olive oil, salt, pepper and a squeeze of lemon
- 2 slices of proscuito, baked at 180 degrees for 15 minutes until crisp
For the feta:
For the rest:
Méthode
- Heat your Puy lentils according to packet instructions and leave to stand whilst you prep the dressing ingredients.
- Prep the dressing ingredients, combine all together and season well.
- Marinate the feta in the lemon zest, chilli and olive oil and then prep everything else you need.
- Assemble the salad by laying out the lettuce leaves, then piling on the dressed lentils.
- Arrange everything else in lines either side of the lentils.
- Don't forget to dress your tomatoes and add the capers.
- Serve in the evening sunshine with someone you love.
2 comments
Mmm . . . . looks and sounds wonderful. Such a variety of nutrition and colour . . .Can’t wait to try this out. Will certainly report back!
Love this recipe