Sadly, few weeks back, a wonderful Scottish friend by the name of Kareen, passed away. Kareen was on a local radio show called 'K on the Bay' and about 4 times a year I was her guest. We talked about "food, glorious food", as she often said. Now, I have known Kareen for many years but I got to know her a lot better chatting about something I can talk about for hours, which is food, entertaining, preparation... She loved Jamie Oliver and often lent me her cook books with recipes tagged that she had tried and adored.
I'm dedicating this recipe to Kareen. It's one of Jamie Oliver's that I have only slightly tweaked to my liking. Add feta if you want a little extra punch, or keep it vegan without. This is fresh, healthy and would be perfect alongside grilled fish, chicken or as a light lunch on its own.
This ones for you Kazzie.
Lentil Tabbouleh
Serves 4-6
1 cup Puy or Beluga Lentils
2 cups Cherry Tomatoes, halved
3 Green Onions, sliced
1 clove garlic, finely chopped
1/3 cup fresh Parsley, chopped
1 tbsp fresh Mint, finely chopped (optional)
2-3 tbsp extra virgin olive oil
half large Lemon, squeezed (about 1 1/2 tbsp)
1/2 cup Feta Cheese (optional)
Salt & Pepper to taste
Rinse the lentils, then cook in plenty of salted water until tender, about 25-30 minutes. Drain and cool.
Combine the Lentils, tomatoes, onions, garlic and herbs. Drizzle over olive oil and squeeze over lemon. Toss to combine. Add Salt & Pepper to taste and crumble over feta, if using.
