I’m making up some of this delicious and versatile salad to do 2 meals. It’s a great base to add lots of other things to and really good for a lunchbox for work. If you only have a little left over from a supper you can run some rocket through it, chickpeas, feta, mint even a little cold chicken, black olives, pinenuts. The possibilities are endless!
I have some completely delicious smoked garlic which I bought from the farmshop in Bunny Lane which imparts the most wonderful flavour to this dish but normal garlic will also be good.
Your list for the basic salad
- 2 shallots
- 3 cloves of garlic
- 1 teaspoon cumin powder
- 1 teaspoon cinnamon powder
- 100g Basmati rice
- 250g lentils (I’m using Merchant Gourmet)
- 2 teaspoons Harrisa paste
- 1/2 a teaspoon of turmeric powder
- salt and pepper
- olive oil
Boil your kettle and make your basmati rice. I’m going to use a packet of cooked lentils as it’s available. Finely slice your shallots and fry gently in a frying pan until they are nice and crispy. Remove from the frying pan.
Finely slice the garlic cloves and add to the pan with the cumin, turmeric and cinnamon powder in a little olive oil. Very gently move things around a bit so that they don’t burn. Add 2 heaped teaspoons of Harissa paste, the lentils and the cooked rice, a little salt and pepper. Heat through properly. Eat this on it’s own with the deliciously crispy fried shallot on top or accompanied with a little fish or chicken. I’ve pan fried a little cod which I marinated with more Harrissa, I like things nice and spicy! Some poached chicken would also be good.
So the next day, into the remaining lentils and rice, I’m adding a 200g can of rinsed and drained chickpeas, some freshly picked rocket and watercress, some crumbled feta and a small handful of raisins. A drizzle of olive oil, some sea salt, a squeeze of lemon. Alongside some hummus and grissini – delicious!