Meat free Monday. Cork Daddy’s favourite day of the week.
A good idea as it forces you to up the veggie intake; is good on the ol’ wallet and I like coming up with new ideas using ingredients that don’t get as much of a run as they usually do, or should.
Introducing the lovely lentil. If you haven’t cooked with them before, now is the time to jump on the ‘pulse train’. Inexpensive, packed with dietary fibre and full of protein, they are a staple for many countries throughout the world. Often found in Indian cuisine, by themselves they are pretty dull. They are a real ‘flavour carrier’ however, so can be jazzed up with some bold flavours.
And if you haven’t roasted broccoli before, you should try it! Roasting it completely changes the flavour of the vegetable as it brings out a real “nuttiness” to it. You certainly don’t get this when boiled to within an inch of it’s life (the way that I remember broccoli being as a kid).
This little salad gives a huge flavour punch, as Jamie would say; “it really slaps you round the face”.
I like to chop the carrots in to little match sticks before roasting, but if you can get your hands on some heirloom baby carrots, they not only look amazing, but taste delicious. Definitely track some down at the green grocer if you are cooking this when friends come round. And remember to leave the stems on.
lovely lentils w roasted carrots + broccoli + feta
1 tin of Puy lentils, drained
1 small red capsicum, diced
1 small brown onion, diced
1 head of broccoli, cut in to florets
3 small carrots, sliced lengthways
1 clove of garlic, crushed
1 fresh chilli, deseeded and finely chopped (or you can use chilli flakes)
1 anchovy, in oil, from a jar
1 tablespoon of honey
1 teaspoon of cumin seeds
1 tablespoon of red wine vinegar
Juice of 1/2 a lemon
Salt and freshly cracked pepper
2 tablespoons of olive oil
Fresh parsley, to serve
- In a baking dish lined with baking paper, add the carrots, cumin seeds, salt and freshly cracked pepper. Drizzle with the honey and olive oil, mix all the spices in to the carrots and roast for approximately 20-30 minutes at 180 degrees, or until they are nearly ready.
- Throw the broccoli in to the tray with the carrots and shake it all around, coating it in the oil and spices. (Add a little bit more olive oil if it is too dry). Roast for another ten or so minutes until the broccoli looks a little ‘charred’.
- While this is happening; in a fry pan, add a splash of olive oil and saute the onion, garlic, anchovy, capsicum (and fresh chilli/or chilli flakes if you are using) until softened.
- Simply add the drained lentils to the fry pan and stir until combined.
- Once the carrots and broccoli are roasted, add to the fry pan and mix together.
- Add the fresh lemon juice, a drizzle of olive oil, the parsley and red wine vinegar.
- Top with the feta and serve.
- Serve with a piece of grilled chicken or fish for a fuller meal or take round to a friends place when asked to bring a salad. It will impress.
- You can eat it cold from the fridge if you have any leftover, but it tastes heaps better warm.
If you cook these lentils, I’d love for you to post a pic on Instagram and tag #los_kitchen.