Wednesday, July 11, 2007

this is a recipe for Laurie

from the August Canadian Living Magazine (I improvised a bit - see brackets)

Lentil (Chickpea) Feta Salad

1/2 cup slivered almonds (pine nuts)

1 cup dried green lentils, cooked just until tender with 2 cloves garlic (can of chickpeas, drained & rinsed)
1 1/2 cup diced cucumber
1 cup halved cherry tomatoes
1/2 cup diced sweet or red onion
(I added corn cut off the cob from last night's supper and yellow bell pepper, diced)

2 Tbs chopped fresh parsley
3/4 cup crumbled feta cheese

1/4 cup extra virgin olive oil
3 tbs red wine vinegar
1 Tbs chopped fresh oregano
1/4 tsp each salt and pepper

Toast the almonds (pine nuts) in a small skillet over medium heat until golden (about five minutes). Set aside.
Cook the lentils with the garlic until just tender (about 20 minutes), drain and rinse, or open the can of chickpeas and rinse them - I think this would work well with most legumes.
Add the tomatoes, onions and cucumber (and whatever other vegetables).
Whisk together the dressing ingredients and toss them with the salad. Add the toasted nuts, feta and parsley. (Save a bit of feta to sprinkle on top for garnish.) Toss gently.

Makes 6 side salad servings. It made 4 main meal size servings when I made it, but I did stretch it with extra veggies.

If you are cooking the Canadian Living version, measure carefully. If you cook the mompoet version, just dump in what looks about the right amount. That's the magic of cooking.

Store any extra in the fridge.

question: do you like feta cheese? If not, what would you substitute?

mompoet - I like feta cheese

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