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. 🙂
Current and past editions can be purchased here or here.
Lentil, Goats Cheese & Parsley Salad (Adapted from An Honest Kitchen, Spring edition)
(serves 1)
1/2 cup puy lentils
Bunch of parsley, stalks and leaves seperated
1 bay leaf
1 onion
1 courgette, sliced thinly on the diagonal
Big handful of parsley leaves
2 spring onions, chopped
1/2 lemon
Olive oil
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.
A Wee Bit of Cooking 
I love the colours in the photo below.
Oh Wendy, I do love it when someone adapts one of my recipes and makes it their own. Your version is gorgeous. Love that you’ve cooked your own lentils, that you’ve used puy and also you put the parsley stalks in the pan – it rarely crosses my mind to do that. Plus griddling (is that a word?) the zucchini is a cracking idea.
And thank you so much for your kind, kind words. Happy to hear you’re enjoying An Honest Kitchen *and* finding it useful.
You do know I love you.
Right?
XX
Hello,
Thank you for sharing this. My mother-in-law gave me goats cheese and i’ve been searching in the internet on what to do with it and i found your recipe. This sounds delish.
Thanks again.
Christine
Maninas – Me too. It’s Marco and I’s favourite walking field. 🙂
Kathryn – Griddling is my favourite way with courgette. And a sincere thank you to you and Lucy. This has been a VERY tiring term for me and An Honest Kitchen has taken a wee bit of the stress off. Really. 🙂
Lucy – Right back at you, doll. xxx
Christine – You are very welcome! It is very good. Must say.
Your photo has my mouth watering. Flavours that I really love – fresh and spring like.
Looks like a great salad! I love goat’s cheese.