Yesterday I got asked: "So you make awesome stuff off the top of your head?" Erm, yes. Kind of.
But then I always forget how I made it, which is irrelevant most of the time, but yesterday I made the best lentil salad ever. I hope, that I can remember everything.
- red lentils
- ground hazelnuts
- lemon (juice and zest)
- salt, pepper, paprika, ginger, soy sauce
- olive oil
- dash of sugar
Heat a little olive oil in a pot, add lentils. Stir and fry for about 5 minutes. Add water until lentils are covered and stir from time to time. Red lentils cook very quickly, from 10-15 minutes. Add salt, pepper, ginger (I didn't have fresh one, I used powder as I found this in the kitchen and thought: oh, ginger!), juice from one lemon, soy sauce, sugar.
In a small pan heat some olive oil and add ground hazelnuts and smashed and chopped garlic, stir well until it smells very, very good and the hazelnuts are getting a bit darker. Turn off the heat and put the pan aside.
Chop a lot of fresh mint. When the lentils are done fold in the mint and the hazelnut-garlic mixture together with the zests of one lemon.
Serve on chicory leaves and enjoy. I might have good ideas for cooking, unfortunately I don't have good ideas for names. So this is just a very good summer lentil salad. Or THE summer lentil salad.
Yesterday I served this salad along with arugula salad with caramelised cherry tomatoes; the dressing was something like balsamic vinegar, oil, tahini, salt, water, mustard. The main dish was tagliatelle with a zucchini-snow peas-sage-cream sauce and roasted walnuts, which were also very good and I was very happy with the result altogether.
In general: just add roasted nuts and as much fresh herbs as you can and everything will be perfect.
|arugula with caramelised cherry tomatoes|
|tagliatelle w/ zucchini, snow peas, oat cream, roasted walnuts|