Warm Lentil Salad with Coriander and Preserved Lemon… adulterated from Cuisine.com.au
I am addicted to preserved lemon. This is fabulous served with a juicy back strap of lamb, spicy chicken or roast salmon. You can add capsicum or tomatoes if you feel like it.
You need for 4 sad, hungry, tired and emotional Michael Jackson fans, 8 fashion editors and 20 models:
1 and 1/2 cups green lentils (or a can)
6 tabs pine nuts, toasted
1 cup coriander leaves
2 tabs chic designer good white wine vinegar
5 tabs extra designer snazzy virgin olive oil
2 pieces of preserved lemons, rinsed and finely chopped
2 spring onions, finely sliced
2 garlics, smashed and chopped
salt and pepper
- Climb out of Balenciaga monster heels.
- Feel toes come back to life.
- Pour wine to dull the pain. Into mouth.
- Rinse lentils in cold water and then cook them in boiling water until just-tender, about 10-15 minutes. Might take longer depending on your lentils. This can only mean one thing: more time to drink wine.
- While that is cooking you can get the meat, salmon or chicken roasting.
- Chop up the preserved lemon. Tip: you should rinse it because it will be quite salty and chuck the flesh away like liposuction.
- Chop garlic the size of a diamond you can afford. Actually a bit bigger than that.
- Chop up the spring onions into chic lengths the size of a Jimmy Choo buckle.
- Toast the pine nuts. This means in a fry pant not in the toaster. Bless.
- When the lentils are cooked you should drain them. Obviously. (Surely you’re not that drunk?)
- Now you can rinse them if you want but you want to keep them warm.
- Throw in a bowl and toss with the coriander, garlic, spring onions, lemon and pine nuts.
- Mix the snazzy designer olive oil with the vinegar and drizzle over the lentils.
- Add lots of sel et poivre.
- Accessorise with more green chic coriander.
- Serve the lamb lying nonchalantly on top of the lentils.
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