I love this salad as it looks beautiful and its stunningly tasty. Where is the meat?
NUTRITIONAL NUGGET Puy lentils are a great source of zinc and magnesium, to support you in stressful times. Puy lentils are a great source of vegetarian proteinThe cells of your body need protein for growth, maintenance and repair. Protein is also vital for the production of antibodies to fight illnesses, and is the main nutrient which keeps your hair shiny, nails strong, and skin glowing. When people think of protein, they usually think of animal protein. However animal protein (especially red meat) is high in saturated fat which can increase your cholesterol levels, and excessive consumption may eventually lead to health issues in the future (ie. heart attack, stroke, narrowed arteries). You don’t have to be a vegetarian to benefit from including a healthy non-animal protein source in your diet at least once a week, such as Puy lentils.
4 tbsp olive oil
1tbsp agave syrup
1 tbsp balsamic vinegar
4 ripe pears halved
60g Puy Lentils or two hand fulls.
1 vine of baby tomatoes
40g of flaked almonds
2 spring onions thinly sliced
1/4 teaspoon of red chilli or one fresh.
Juice of half a lemon
120g of fennel leaf fresh from the garden if possible.
Place 4 tablespoons of the olive oil in with the agave syrup and balsamic vinegar in a shallow pan, add the pear and half-cover the pan with a lid. Simmer frequently to make sure there is enough liquid, adding water a tablespoon at a time if necessary.
Meanwhile, place the Puy lentils in a pan, cover with plenty of cold water, bring to the boil, then simmer for 20-25 minutes, until al dente, cook longer if you prefer them softer. Drain and set aside.
Preheat the oven to 160 degrees C 325 Faran-hight/ gas mark 3. Place the tomatoes still on the vine on a baking tray and bake for 15 minutes, or until the skins soften and start to split.
Put the plaked or whole almonds, spring onions and chilli in a bowl, add the lentils, the remaining olive oil and the lemon juice and toss gently.
To serve, arrange the fennel leaves and oriental greens on a dish pile the lentils on top with the pears with its juices and vine tomatoes.
Exploring life in the country, foraging free foods from field hedgerow and garden to plate.
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