You know when you have one of those days? The ones where you've got things nicely planned out, you stay back at work to get ahead on stuff for the next day, you get on the bus to go home and then... traffic chaos! The nice, easy trip home via the grocery shop to grab a few bits and pieces for dinner with one flatmate and one friend who's staying a few days is all of a sudden a flat out pelt around past Victoria station, sprint through Sainsbury's (cheating by grabbing tins of ready cooked lentils), high-tail it home, drain, chop, crumble and throw it all in a bowl.
Two things on the plus side - I know it's going to taste okay and there's very little washing up!
Thank you to Hoochie Mama's in Newtown, Sydney (who apparently no longer serve the salad that inspired this one).
Puy Lentil Salad with Chorizo, Feta, Beetroot and Greens
2 400g tins prepared puy lentils
1 long, dried chorizo (the sort you can eat without cooking)
cooked beetroot (around 350g - I get the traditionally prepared ones in a packet at Sainsbury's)
1 block of feta
1 bag of salad greens - water cress, rocket, baby spinach, all are nice
1/3 cup red wine vinegar
2/3 cup extra virgin olive oil
salt and freshly cracked pepper to taste
1 tsp dijon mustard
1 clove freshly crushed garlic (optional)
Tip the lentils into a sieve, rinse and drain. Make up the dressing in a jar and shake well. Chop the chorizo into bite sized chunks. Do the same with the beetroot. Put the lentils, chorizo, beetroot and greens in a serving bowl. Crumble the feta over the top. Pour over enough dressing to coat and toss (I'm big on using hands here). Serve - can go with crusty bread if you like.