Puy Lentil and Leek Salad

Hello hello hello! Guess what? I’ve finally got round to setting up a mail chimp emailing system! So now you will no longer get emails from ‘wordpress’, instead you’ll get emails from yours truly with a weekly update and two fabulous new recipes, every Friday, same time, same place and from good old me! You’re welcome! It looks proper professional and I’m really impressed haha! If you haven’t subscribed, feel free to head to my home page and fill in your email and then confirm the subscription, via your email to get a little nudge from me every Friday morning.

Now lets talk salad!

As you have probably guessed if you follow my Instagram, I’m obsessed with feta, it’s such an all rounder and goes with preeeeetttty much everything! Today I’ve crumbled it over a sort of French inspired lentil dish with roasted almonds, soft and creamy leeks and some pretty alfalfa shoots which can be replaced for good old pea shoots, as I realise you probably can’t pick these up everywhere. Super simple salad that hits all the spots! It’s a guddun’ guys! Let me know if you give it a go!

Enjoy xx

Ingredients – serves two

100g puy lentils – soaked overnight

salt and pepper

0.5 tsp dried thyme

a handful of chopped parsley

2 tbsp olive oil

1 tsp apple cidre vinegar

0.5 tsp wholegrain dijon mustard

50g almonds

3 pinches of salt

2 leeks, sliced

1 tbsp coconut oil

a handful of chopped parsley

50g feta, crumbled

alfalfa shoots

Method

Rinse the lentils through and then pour into a pan and cover with boiling water.

Bring to a medium simmer for 15 – 20 minutes with the dried thyme, a good seasoning of salt and pepper and the fresh parsley – until soft.

Meanwhile, toast the almonds in a dry non stick pan over a medium heat with the salt until golden, put to one side.

Melt the coconut oil in a frying pan and add the leeks, fry over a low heat until soft and seperated – about ten minutes.

Add the parsley and mix well.

Drain the lentils, pour back into the pan and stir through the olive oil, vinegar and mustard.

Divide the lentils between two bowls, side with the fried leeks, roasted almonds, crumbled feta and a small handful of shoots.

Enjoy,

Leitchy xx

Leave a Reply