Warm leek and lentil salad
For most parents, the biggest challenge at the end of the day is how to get more vegetables into the kids' evening meals. Armed with warrior-style tactics gleaned from endless battles won and lost, mother tends to have kittens at this time of day, often found with peeler in one hand, knife in the other, praying for a miracle.
Ingredients
2 cups green "du puy" lentils
½ cup onions or shallots, finely diced
1 clove garlic, minced
1 bay leaf
4 cups water
2 young slender leeks
1 tsp salt
Title:Vinaigrette
1 cup extra virgin olive oil
½ cup red wine vinegar
1 tbsp Dijon mustard
½ tsp cracked black pepper
½ tsp sea salt
ÂĽ cup flat-leaf parsley, chopped finely
Method
Method
Enter the Japanese-style box grater - otherwise known as a Zen warrior - able to turn onions, carrots and all manner of vegetables into mince in no time.
If this approach fails, however, you can always turn to leeks, a very close cousin of the onion. Leeks are milder, sweeter and much more tender once cooked. They can be gritty, but a simple three-step process should take care of that. Slice the leek in half lengthwise.
Run each layer under cold running water as you loosen and remove any soil.
Then chop, slice or julienne as required, and steep in a sink full of cold water. Swish them around, allowing any soil to drop to the bottom. Drain and, voila, ready to cook!
To serve
Serve as a starter or a whole meal with a crusty olive loaf
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