Spring is here and it seems that being outdoors is bringing more and more ideas on what cheesy thing to take for a hiking or a simple picnic. Grilled cheese, fruits, some cold Sauvignon Blanc and how about a nice and refreshing lentil salad ???
Easy to make, easy to serve…:)
Ingredients:
- 2-3 bay leaves
- 200g lentils
- 20g butter
- Thyme
- salt
- pepper
- 500g sweet potato peeled and cut into bite-sized pieces
- 100g kale ( leaves torn into bite-sized pieces )
- 1 Gala or Ginger gold apple (cut into bite-sized pieces)
- A handful of baby spinach
- Feta cheese (cut into bite-sized pieces)
- Cook the lentils in salty water with the bay leaves for 12-15 mins until the lentils are tender but still have some bite. Drain to get rid of the remaining water.
- Melt the butter in a heavy-bottomed frying pan that has a lid, along with the thyme. Add the sweet potato and some salt and pepper, then stir to coat them in the butter. Put the lid on and cook over a medium heat for 8 mins, then add the apple. Add a splash of water if needed and cook for an additional 5 mins.
- Add another splash of water to the pan along with the kale and the baby spinach. Put the lid on to steam for 3-4 mins until the kale is tender.
- Pour the lentils into the pan and stir them together.
- Serve the salad warm or cold on a plate with the chopped Feta cheese on top.
Enjoy 🙂
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