Monday, 12 May 2008

Salad for Summer

It's been a hot few days here in York - the sun has been blazing down, the birds have been singing, there are hardly any clouds.

And it's really really really hot.

I do like the summer, really I do. I just don't particularly like wearing summer clothes. That's a lie, actually. I do enjoy wearing summer clothes - I just don't own any. It all makes summer rather sweaty, and red.

Summer does mean longer days, and so today B told me we would be going on a walk once his lectures were over. It was lovely strolling along the footpath (once we'd found it) in the sunlight, and we made it all the way out to the ring road. And all the way back again, via the supermarket to buy salad. In this weather, I'm not eating much else.

The salad was sold out, apart from one lonely bag of spinach, and a pack of stir fry vegetables.

Thankfully, I had a lovely fresh bunch of aspargus waiting for me at home, so I created this:




Goats Cheese, Puy Lentil and Asparagus Salad
Serves 2 (or 4 as a starter)

Ingredients:
113g/4oz puy lentils
85g/3oz goats cheese
Bunch of aspargus (however much you want)
Handful of sundried tomatoes
1 tsp white wine vinegar
1 tsp lemon juice
1 tsp balsamic vinegar
3 tsp sunflower oil
Seasoning

1. Drain, rince and cook the puy lentils according to the packet instruction.

2. Meanwhile, mix the vinegars, oil and lemon together. Season to taste.

3. Rehydrate your sundried tomatoes, if necessary, and chop into small pieces.

4. Dice the goats cheese

5. As the lentils near the end of their cooking time, boil the asparagus for around 3-4 minutes, until just tender. Drain the lentils and refresh under cold water. Drain the asparagus as well.

6. Return the lentils to the pan, and add a little of the dressing. Mix this through the lentils along with the sundried tomatoes. Spoon onto your plates.

7. Toss the asparagus in the remaining dresssing, and arrange on the plate. Top with the diced goats cheese, and drizzle any remaining dressing over the plate.



I've never tried puy lentils, and I haven't eaten asparagus in a long time. I was very pleased with both ingredients, and this is a salad I shall be making and adapting further in the future! It was light and fresh, but still filling - perfect for lazy summer evenings.

2 comments:

RecipeGirl said...

I tried puy lentils not too long ago for the first time. It took me ages to find them but they were worth the search! Your salad sounds perfectly summery and delicious. Coincidentally, I have an asparagus salad posted on my site right now :)

Kevin said...

Nice asparagus salad. I have been meaning to use lentils more.