Sometimes I get an idea in my head and no matter what I do it stays put until I act on it. More often than not this is linked to food. It could be a craving for a gingery slippery bowl of noodle soup, a toasted cheese sandwich or even take away fish and chips. I have learnt to just go with it, luckily I never crave anything too odd 😉
For the last few days it has been lentils. And it had to be puy lentils. I love puy lentils, they are beautiful, they keep their shape and texture when cooked and like all lentils they soak up all the lovely flavours.
See beautiful. I love the little flecks of blue. They fade when cooked but I still love them.
This salad is pretty simple. But the flavours sing together. You could add some roasted peppers, roasted butternut pumpkin or some chunks of chicken. In fact now I am thinking I might need to make this again with butternut pumpkin….Yum.
Yesterday my parents took the boys to the beach, so I spent the morning planning this terms playgroup crafts. Thanks to pinterest we now have plenty of glitter, glue and paint covered activities to occupy the toddlers for the next 10 weeks. My planning session was paused whilst I made this salad, and ate it straight away, but if you have leftovers it is delicious the following day. I would recommend removing it from the fridge a little while before you eat it, as this is better eaten warm or at room temperature.
Yesterday I made this using the most delicious and moorish goats feta. As there was no one in there is no proof that I ate some straight from the jar. No proof at all so it clearly didn’t happen!! 😳 It is a lovely soft creamy goats cheese that is stored in olive oil. If you can’t get goats cheese feta, or like Stew, goats cheese makes you pull a face that would scare small children, then a standard feta will work but I would recommend buying the softest or crumbliest feta you can. If you are buying in an Australian supermarket deli counter then ask to try the feta’s and find one you like. There is quite a big difference between them.
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Chorizo, Feta and Lentil Salad
- 270 g dried puy lentils
- 2 tbsp chopped red onion
- 200 g chorizo sausage
- 2-3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp honey
- 2 tsp mustard
- 150 g feta cheese or soft goats cheese
- Parsley (for garnish)
- Cook the lentils as per the instructions on the packet. I rinse mine and then put them in a pan with three times as much water, bring to the boil and then simmer gently for 30 minutes, but check the packet as each brand is slightly different.
- Once the lentils are cooked, drain them, mix through the red onion and leave it to cool slightly whilst you finish the dish.
- Slice the chorizo in thick disks and place in a cold dry frying pan. Place the pan over a medium heat and cook the chorizo until it is crispy on both sides. This should take 5 minutes or so.
- Turn off the heat and remove the chorizo from the pan with a slotted spoon. You want to keep all the wonderful orange oil in the pan.
- Start by adding 2 tablespoons of olive oil to the frying pan and use a small whisk to mix the oils together. If very little oil came out of your sausage add the extra tablespoon of oil.
- Add the red wine vinegar, honey and mustard and whisk until you have a thick dressing. Don't season your dressing as the chorizo and feta are quite salty.
- Mix the dressing through the now warm lentils and plate them up.
- Top the lentils with the sliced chorizo.
- Crumble over the feta cheese and garnish with chopped parsley.