Thursday, 14 May 2015

Lentil and spring vegetable casserole with spicy potatoes and grilled halloumi

Middle of May and still cold and windy.  So, something quite comforting it is then. 

Lentil casserole

Olive oil
Leeks, washed and chopped
Carrots, peeled and chopped
Sping cabbage shredded
Crushed garlic
White wine
English mustard

Spicy potatoes

Olive oil
Potatoes, chopped
Blackenned Cajun seasoning
Italian herbs

Gilled Halloumi

Olive oil

1.  Put the potatoes on to par-boil.
2.  Sautee leeks and carrots in olive oil, add crushed garlic.
3.  Add a handful, or so, of small lentils and some white wine and a teaspoon of english mustard, simmer.
4.  Drain potatoes and put in hot olive oil in an oven tray.  Turn them over in the oil, and sprinkle on speices and herbs.  Roast for about 45 minutes, in a hot oven.
5.  Simmer veg, add water if necessary for a while.  About 5 minutes before serving add in shredded cabbage.
6.  Fry the halloumi, at medium heat, in a tiny drop of olive oil, until golden on each side.

This was a fantastic finish to last week's veg box, the spring greens giving the casserole a nice sweetness at the end, balancing the warming earthiness of the lentils and mustard.

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