This is a delicious, earthy salad. A perfect winter salad. A hearty salad that can be eaten warm for supper, the leftovers going to make an impressive packed lunch ( well that’s my plan anyway!)
(Apologies for the lack of posts as of late – I got a job, packed my bags and moved to London! It’s been pretty manic and annoyingly cooking has taken a bit of a back seat. I’m hoping to find a good balance soon and bring to you more super-easy, quick yet scrummy recipes.)
Serves 2
250g puy lentils – I used precooked because it’s soooooooo much easier
2 shallots, chopped
1 clove of garlic, minced
Pancetta, chopped – I had to use bacon (kill me now)
Mushrooms – I used ‘Portobellini’ muchrooms… how cute…
Artichoke hearts from a jar, quartered
Couple of handfuls of baby spinach
Fresh thyme
Few cherry tomatoes, quartered
Olive oil
Balsamic Vinegar
– Saute the shallots in olive oil adding the pancetta, thyme and garlic after a couple of minutes
– Once nice and golden add the mushrooms and cook until tender
– Stir in the lentils and artichokes and, when warmed, wilt in the spinach
– Season, drizzle with good quality olive oil and balsamic, add a few chopped cherry tomatoes to brighten up the plate and serve!
– So easy it hurts.
Oh and I sauteed a few whole mushrooms – purely presentation purposes only 🙂
