The fourth years and the seniors are now on study leave giving me lots of free periods to sort out my room and develop materials. Haven’t quite started yet… It seems I work better under pressure. But not only is next week the school’s activity week during which I will be out and about for four out of five days, the following week our new timetable begins. Really ought to make the most of this week. I like to be super organised when I first meet a class. First impressions really do count in the classroom.
Starting to feel the pressure now – thank goodness!
The recipe I adapted this from calls this “Lentil Tabbouleh” but my Larousse tells me a tabbouleh is made from bulgar wheat only. So I’ll call it a salad instead.
250g Puy lentils, rinsed well
1 onion, peeled
1 garlic clove, whole but squashed a bit
4 spring onions, chopped
1 red pepper, finely chopped
1 green chilli pepper, finely chopped
Big handful of fresh parsley and coriander, chopped
1 tbpn balsalmic vinegar
3 tbsn extra virgin olive oil
• Cover lentils in plenty of water (no salt!). Add the whole onion and garlic clove.
• Bring to the boil. Simmer until just cooked (anywhere between 20 – 40 mins). Drain well.
• Add the rest of the ingredients to the warm lentils and season well.
• Serve warm or cold. Keeps well in the fridge for a few days.