Two of my favourite bloggers, Lucy of Nourish Me and Kathryn of Limes and Lycopene, have been doing something rather wonderful over the past year. Together they have created a quarterly publication of seasonal recipes and nutrition advice. It’s beautifully written, stunningly photographed and it’s full of exactly the kinds of food I love to eat.
In fact, the only criticism I have is that I so often want to cook the recipes from An Honest Kitchen, I’ve found myself experimenting less with my own recipes. 🙂
Lentil, Goats Cheese & Parsley Salad (Adapted from An Honest Kitchen, Spring edition)
1/2 cup puy lentils
Bunch of parsley, stalks and leaves seperated
1 bay leaf
1 courgette, sliced thinly on the diagonal
Big handful of parsley leaves
2 spring onions, chopped
Salt and pepper
Goats cheese, crumbled
- Add the lentils, bay leaf, parsley stalks and onion to a small pan and cover with water. Bring to the boil then simmer for 25-30 mins until lentils are just tender. Drain. Remove onion, bay and parsley. Leave lentils to cool.
- Rub the courgette slices with olive oil and seasoning. Add to a hot griddle pan and cook for 3 mins on each side until golden. Remove and cool.
- Toss the lentils, courgette, parsley leaves and spring onion together with the lemon juice, a little olive oil and seasoning.
- Serve topped with the crumbled goats cheese.