Puy lentil & broccoli salad with roast garlic dressing

On Tuesday I nipped down to the Tate Modern, and ended up having lunch there. The current show on Kazimir Malevich is fantastic, incidentally, and the accompanying book is a beautiful thing.

The members room (some friends kindly got me a membership for Christmas. Thanks, guys) is a reasonably quiet place to have an only fractionally overpriced lunch with an amazing view over London. In this case, lunch was a genuinely fantastic lentil salad, bursting with garlic and richness. And I forgot to take notes. Bugger.

Lentil & broccoli salad with peppers and garlic

So this isn’t that. It’s a kind of from-memory analog, accounting for the head of broccoli I had left in, that wouldn’t keep much longer. It is also absolutely a keeper – deep and satisfying. This being me, it involves a whole bulb of roast garlic.

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Lentil and green bean salad with garlic and capers

There’s a great salad near the beginning of Jerusalem that uses green and yellow beans with capers, red peppers, and loads of garlic. This is basically that with a stripped-down dressing and loads of lentils.

Why? Because I wanted something more substantial to go with the lamb and lemon stew, and because lentils are bloody marvellous. Especially puy lentils – the earthy taste and mottled colour is just the best.

Lentil salad with peppers, beans and capers

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