Lentil Salad with savoury tart
Pineapple and coconut crumble
Harvest of the day
For the salad: calendula, nasturtium, parsley, broad beans, bay leaf, onion, mint
Lentil Salad – Serve 6
For the salad:
- 1 cup uncooked green lentils, rinsed well and picked over
- 3 cups water (or vegetable broth)
- 1 bay leaf
- 1 cucumber, finely diced
- 1 red bell pepper, stemmed, seeds removed, and finely diced
- 1/2 small red onion, finely diced
- 1/4 cup chopped Italian parsley
- 1/4 cup chopped fresh mint leaves
- 1/3 cup crumbled feta cheese, optional
In a large saucepan, combine the lentils, water or broth, and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
When the lentils are done cooking, use a colander to drain the lentils. Discard the bay leaf. Rinse quickly with cold water. Transfer to a large bowl.
Add the cucumber, red pepper, red onion, parsley, mint, and feta cheese, if using, to the bowl. Stir. Drizzle with dressing and toss until well combined.
Side tart: onion, roasted peppers, broad beans pods and feta!
- 80g unsalted butter
- 1 (1.7kg) pineapple cut into 2cm pieces
- 130g brown sugar
- 180ml coconut cream
- Finely grated zest of 1 lime
- Shaved coconut, to serve
- 3/4 cup (110g) plain flour
- 1/3 cup (80g) brown sugar
- 1/3 cup (50g) cashews, roughly chopped
- 2 1/2 tbsp shredded coconut
- 1/2 tsp ground cardamom
- 80g lightly salted butter, chilled, cut into 5mm pieces
1.Preheat oven to 180°C. Grease a large baking tray and line with baking paper.
2.For the crumble, combine the flour, brown sugar, cashews, coconut and cardamom in a large bowl. Add butter and, using your fingertips, rub the flour mixture together to create coarse crumbs. Spread on prepared tray and bake, stirring occasionally, for 15-20 minutes until golden brown. Set aside to cool completely.
3.Heat butter in a large, deep heavy- based frypan over high heat for 1-2 minutes until it starts to brown. Add the pineapple and stir to coat. Scatter over the sugar and cook, stirring occasionally, for 4-5 minutes until the sugar has dissolved and starts to bubble.
4.Add the coconut cream, kaffir lime leaves and lime zest, and stir to combine. Bring to the boil, reduce heat to medium- low and simmer for 15-20 minutes until pineapple is tender and sauce has thickened. Transfer to a heatproof, 1.25L-capacity dish. Top with the crumble and scatter with shaved coconut to serve.