Friday, 11 January 2019

Lentil salad with tomatoes and a mustardy dressing


I don't know how you feel after the silly season we've just had but after eating and drinking like I wasn't ever going to see food or wine again I need a little kick up the butt. I do NOT mean a diet or a restart or a detox. Just a little more moderation, a little less wine, a little less cheese and a little more movement, aka gym. Which should be much easier to get up and go now that I won't wake with a foggy wine head... well Monday to Fridays anyway. I would love to say I'm back into routine but to be honest I am still trying to figure out my routine for being back at work and with this new FIFO (Fly In Fly Out) Hubby of mine. 5 weeks on, 5 weeks off. Some days I get to midday and the only one I've spoke to is Arthur, the cat. The downside of working from home too I guess.

My mission while Hubby is away is to eat my way through our freezer. I hate waste so I freeze portions of meals when we have leftovers and to avoid them ending up as the bowl of shame in the fridge (this is what happens to egg whites most of the time) I stick them in the freezer.  Our freezer is now chockers because I CANNOT cook for 2 people, let alone one!! And the downside of freezer eating is that I crave fresh foods so I've been making salads for lunches, the heartier ones keep for a couple of days and get better as the flavours are left to mingle.


So, to keep up the theme I see everywhere online and that's bombarding my emails. Instead of 'A New Year A New You' because I'm not sure what was ever wrong with the old you, I have something better, A New Year A New Salad. Lentil salad with cherry tomatoes, parsley, red onion, dressed in a mustardy dressing. Soooo good. It's great with a boiled egg or two on top (soft or cold hard boiled), some extra crunchy salad bits to make the salad enormous, fried halloumi, crumbled feta or even a can of chilli tuna on top. The best bit it keeps for 3 days in the fridge so makes a great lunch prep at the beginning of the week and you can spruce it up different each time you have it. You also feel super healthy eating it because you know - lentils and all.

I will try a different salad next week I think while I make my way through the freezer defrosting mystery pots for dinner. I am pinching my previous self for not writing whats inside each pot before I shoved it in the freezer. This way I am cooking, which I love, not eating the exact same thing every day and also eating my way through the freezer. Getting three birds stoned, thats the saying right? :)

What are you cooking after the silly season? Or were you sensible and not eat your body weight in cheese and wine?


Lentil Salad with Mustard + Tomatoes

recipe adapted from It's All Good by Gwyneth Paltrow & Julia Turshen
Serves 4

1 cup lentils (dark green french lentils work best)
1 tablespoon dijon mustard
1 tablespoon seeded mustard
Juice of 1 lemon
2 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
Sea salt & freshly cracked black pepper
1 small red onion, finely diced
1 cup cherry tomatoes, halved
1/4 cup chopped Italian parsley

Bring a large pot of salted water to boil and add the lentils. Turn the heat down to medium and cook until just tender and cooked through, about 20 minutes (depending on the type of lentils you are using). Drain the lentils and set aside to cool slightly.

In a small bowl, whisk together the two mustards, lemon juice, white wine vinegar, olive oil, and a large pinch of salt.

In a large bowl combine the lentils along with the diced onion, cherry tomatoes, vinaigrette and parsley. Taste for seasoning and add any extra salt, lemon juice or olive oil if you think it needs it. It is best served after allowing to sit for 30 minutes and at room temperature.

Serve by it's self or topped with a boiled egg, fried halloumi, feta, some crusty fresh bread or a can of spicy tuna.

4 comments:

  1. A simple, yet very delicious and satisfying meal!

    ReplyDelete
  2. Dani - you sound just like me! I, too, have all these things in the freezer, and am having a tough time remembering what they are. I keep hoping one will be some leftover holiday cookies. So much for “new year, new me!” I agree, New Year, New Salad seems much more doable. I love lentils any way I can get them and this looks lovely and sounds so so good! Thanks for the inspiration and your kindred spirit!

    ReplyDelete
    Replies
    1. :) some left over holiday cookies would be an amazing freezer find!
      Thanks for visiting!

      Delete

Thanks for stopping by, I love hearing from you! x

...

#giveaway 15 minute meals 30 minute meals A Common Table A Kitchen in the Valley A Modern Way to Eat Acquacotta Adam Liaw Alison Roman Alison Thompson almonds Amelia Morris Anna Jones Antonio Carluccio Anya von Bremzen apple apps Apt 2b Baking Co Artisan Sourdough Made Simple Ashley Rodriguez autumn avocado babies baby shower bacon Bake baked pasta baking Bali Barcelona Cult Recipes basil BBQ beans beef beetroot Bill Granger biscuits blondies Bon Appetempt Bowl & Spoon bread breadcrumbs broccoli brussel sprouts burgers burrito buttercream butternut squash byo cake calzone camping Carla Lali Music carrot cauliflower chicken childhood chilli chinese cooking chipotle chocolate chorizo chutney Claire Ptak Classic German Baking Classics 1 Classics 2 coconut Comfort Food cookbook addict cookies cordial corn cucumber curry custard Cynthia Chen McTernan Date Night In David Dale Delicious. magazine dessert Dining In dinner party nightmares Dinner: A Love Story dip doings Donna Hay Donna Hay Magazine easy egg eggplant Eleanor Ford Emiko Davies Emilie Raffa Emma Spitzer Fast Fresh Simple Feast Feasting fennel fiction Fire Islands Five Quarters Flora Sheedan Florentine Food & Wine Food52 Fresh & Light Fress frozen dessert Fuchsia Dunlop galette Gatherings Genius Recipes Gennaro Contaldo Gennaro's Fast Cook Italian Gennaro's Italian Bakery Gennaro's Pasta Perfecto! german gnocchi goats cheese granola Greenfeast gumbo Gwyneth Paltrow holiday home-grown herbs How to be a Domestic Goddess hungry Hunter Valley ice-cream indian Indonesian Cooking involtini It's All Easy It's all Good jam Jamie Does Jamie Magazine Jamie Oliver Jamie's America Jamie's Great Britain Jamie's Italy Jane Hornby japanese Jenny Rosenstrach Jessica Fechtor Julia Turshen Justine Schofield. The Weeknight Cookbook kale Karen Martini kimchi Kitchen korean Kylee Newton LA Cult Recipes Land of Fish and Rice leek lemon lentils life Light of Lucia Link Love links long weekends love Luciana Sampogna Lucio Galletto Luisa Weiss Maggie Beer maple Marc Grossman Marcella Hazan Marian Burros Martha Stewart Matthew Evans meal planning meatballs meatloaf mess mexican Michael James Michelle Crawford mince mint Monte Carlos Mum's cooking mushroom mussels My Berlin Kitchen My Kitchen Year Naturally Ella new beginnings New York Cult recipes Nigel Slater Nigelissima Nigella Bites Nigella Express Nigella Lawson No Time to Cook noodles North West Island nostalgia Not Just Jam NotWithoutSalt oats omelette paddle pops parsley pasta Paul McIntyre Paul West Paulene Christie pea pecans pesto pickles pie pizza Plenty Plenty More plum pork potato prawns prosciutto pudding pumpkin quesadilla quinoa Rachel eats Rachel Khoo Rachel Roddy ragu rambles raspberry recipe rhubarb rice risotto River Cottage Australia romantic Ruth Reichl saffron salad Sally Wise salsa verde Salt Fat Acid Heat Samin Nosrat sandwiches Sara Forte sausage Save with Jamie schupfnudeln seafood sesame Seven Spoons Simple slow cooker Slow Cooker Central Small Victories soup sourdough Sprouted Kitchen starters Stephanie Danler Stir stir-fry stuffed sushi Sweet Amandine sweet potato Sweetbitter tahini Taking Stock Tara O-Brady Tasting Rome thai Thai Food Made Easy The Art of Pasta The Best of Maggie Beer The Dinner Ladies The Little Book of Slow The Little Paris Kitchen The Modern Cook's Year The Modern Preserver The Naked Chef The New Classics The Tivoli Road Baker The Violet Bakery Cookbook The Wednesday Chef The Zen Kitchen thyme Tom Kime tomato tuna turkey tuscany Two Greedy Italians Two Red Bowls Valeria Necchio vanilla veal vegetables vegetarian Veneto vietnamese wedding wedding cake What to Bake and How to Bake it Where Cooking Begins Where the Heart is yoghurt Yossy Arefi Yotam Ottolenghi zucchini