One of my favourite and most versatile salad recipes is the sublime Belinda Jeffery's clever Fragrant Spiced Red Lentil and currant salad that I have shared on this blog previously. It is an absolute winner for flavour and is a firm favourite in my home.
On the weekend I was a bit overenthusiastic and made an rather large quantity. My usual options for changing or reinvigorating the salad are to add some fish or protein along with additional vegetables. This time however, I wanted a quick dinner, so I warmed some already roasted chunks of sweet potato, added spoonfuls of the red lentil salad and stirred through some coconut milk. The tang from the salad vinegar is quite zingy alongside the coconut. Garnished with a little fresh mint or coriander - a quick to prepare warm variation using a favourite recipe.
Belinda Jeffery lives in the beautiful Northern New South Wales region which grows an abundance of enticing fruit and vegetables. Pop into the village of Uki when you visit this picturesque region. Enjoy! Colleen
Preparation 5 minutes - Fragrant Spiced Red Lentil and currant salad already made
Cooking 5 - 10 minutes - if your salad and sweet potato are already prepared.
Serves depends on quantity used. Mine serves 4
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