Makes a good salad with leftover meat – use any salad leaves and tomatoes. Mix three tablespoons lime juice, three tablespoons fish sauce and a tablespoon sugar until the sugar dissolves. Add two thinly sliced shallots, two crushed garlic cloves, and optional chillies. Scatter with coriander.
Sophie Grigson: Meat Course, page 26
- 250g dried Puy or green lentil, rinsed
- juice ½ lime and juice ½ lemon
- one tablespoon white wine or cider vinegar
- one red onion thinly sliced into rings
- two tablespoons extra-virgin olive oil
- one teaspoon ground cumin
- a small garlic clove crushed
- two tablespoons mango chutney
- handful of coriander roughly chopped
- 250g cherry tomatoes halved
- 85g rocket or baby spinach (rocket is better – if you use spinach teare the leaves into bite-sized pieces)
- Set the lentils cooking following the instructions on the packet.
- Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings – after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.
- Drain the lentils, rinse well and drain thoroughly. This should cool them down, but if not leave to cool before adding to the mixture.
From the BBC Good Food website.
A family recipe site for Coopers and Laxtons
