The daffodils and crocus are bobbing in the gardens and parks. The sun is paying us the occasional visit and yesterday the clocks went forward to usher us into British Summer Time. You may have noticed however that the temperature still has a way to go until we can officially crack open the strawberry and pimms so here is a recipe to make it feel like spring, at the same time as providing a little bit of winter comfort.
This dish is moderately healthy, warming and filling and perfect for lunch on a fresh spring day.
Warm Lentil Salad (serves 2)
- 400g cooked puy lentils (or 1 can)
- 1/2 small red onion, very finely diced
- 1 tblsp of red wine vinegar
- 1 tblsp of olive oil
- 3 small uncooked chorizo sausages, sliced
- 1 stick celery, peeled and finely diced
- tblsp of chopped parsley
- 2 eggs, poached
- dash vinegar for the egg water
- Boil pan of water with dash of vinegar and pinch of salt ready for the poached eggs.
- Fry chorizo (no need to use any oil, it's fatty enough) until slightly crisp, remove the chorizo and set aside until you need it. Deglaze the pan with the red wine vinegar to remove any cripsy bits of chorizo.
- Put cooked and drained lentils into a pan with the onion, oil and deglazed red wine vinegar and chorizo bits with a sprinkling of salt, and stir over a low heat until warmed through but not piping hot and then set the pan aside.
- Poach 2 eggs in the pan of simmering water and while they are cooking take the warm lentil mix, stir in the celery and capers and portion into little mounds on two plates.
- Surround the lentils with chorizo slices and place the egg on top of each. Season with s&p and sprinkle chopped parsley on top.