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Late Summer Salad of Local Courgettes, Puy Lentils and Toonsbridge Feta

Late Summer Salad of Local Courgettes, Puy Lentils and Toonsbridge Feta

For the next month courgettes will be plentiful; in Organico we have a wonderful supplier locally called Kristin and her courgettes are sweet and delicious (call in on Fridays to try some!). In this salad we have paired them with Toonsbridge Feta, puy lentils, mint and basil; don’t forget the herbs as fresh herbs are essential to really tasty salads. Small local Cherry Tomatoes would be a fine addition to this salad, as would chargrilled peppers (we have them in jars in Organico!)

Serves 3-4

400g Puy (or Beluga) lentils
3 medium local courgettes, sliced in 1 cm slices on the diagonal
2 large red onions, peeled and cut into chunks
3-4 tbsp Organic Extra Virgin olive oil
1 tsp wholegrain mustard
1 tbsp balsamic vinegar
1 tsp tamari or soy sauce
small bunch each fresh basil and mint, chopped
rocket or mixed salad leaves
200g Toonsbridge Buffalo Feta
Irish Atlantic Salt, pepper

To serve, wedges of organic lemon; fresh bread

Rinse lentils under running water and place in a small pan well covered with water, bring to the boil and simmer for 20 to 30 minutes, until tender. Don’t let them get mushy! Toss onion in 2 tbsp olive oil, salt and pepper and cook for 15 to 20 minutes until golden and caramelised. If you have a ridged grill pan, heat the pan and chargrill the courgettes (otherwise you can fry them lightly). Season with salt and pepper. When the lentils are cooked, drain them and stir through the rest of olive oil, mustard, soy sauce, vinegar, basil and mint, season with pepper to taste. Arrange the rocket on a serving plate, pile the lentils in the middle, the courgettes on top, and crumble the feta on top. Enjoy with some fresh bread, or on it’s own as a satisfying low-carb meal. Great for a picnic too! Enjoy the summer days folks...

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