October 26, 2016 by dgarnett2013
Herby puy lentils, greens & smoked mackerel: Stirring Slowly by Georgina Hayden
Serves 2 (multiply as needed)
- sea salt & black pepper
- 100g Puy lentils
- 1 lemon
- 1 tsp English mustard
- 2 tabs extra virgin olive oil
- a few sprigs each of mixed soft herbs – tarragon, basil, parsley & mint are all good
- 2 spring onions
- 1 small bulb of fennel
- 1 ripe avocado
- 70g baby spinach
- 150g smoked mackerel (or feta, for vegetarian option)
- 1 tsp sumac
- ½ tsp black sesame seeds
Bring a small pan of salted water to the boil and cook the Puy lentils according to the packet instructions, so they still hold their shape. When they are ready, drain, then leave to steam dry for a few minutes.
While the lentils are cooking you can make the dressing. Squeeze the lemon juice into a large serving bowl, and spoon in the mustard and olive oil.
Pick the herbs, discard the stalks and finely chop the leaves. Stir into the dressing along with a good pinch of salt and pepper. Trim and finely slice the spring onions and add to the bowl also.
Trim the fennel and shave as finely as possible, using either a potato peeler or a mandolin.
Transfer to a bowl of ice-cold water to crisp up.
Halve the avocado, removed the stone and chop into 1cm pieces.
When the Puy lentils are ready and have cooled a little, toss them into the herby dressing, along with the avocado and spinach.
Drain the fennel, spin it dry, and add to the bowl also.
Break over the mackerel, sprinkle with the sumac and sesame seeds, and serve straight away.
Made for supper on Charlie’s 4th Birthday, when Colin, Asa & Henry came to stay.