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.