Mediterranean Style
Puy Lentils with Olives & Goat Cheese
Recipe / Danielle Minnebo
Puy lentils are also known as green lentils. They can take a little longer to cook but they are perfect for this dish as they will hold their shape and won’t go mushy. Make sure you soak the lentils for 24 hours first, then rinse them and cook them in water for half an hour.
Serves: 4
2 tbsp olive oil
1 onion, thinly sliced
½ tsp sea salt
2 cups cooked puy lentils
1 cup pitted black olives
100g goat cheese
¼ cup chopped flat-leaf parsley leaves
Heat olive oil in large frypan over medium heat. Add onion and sea salt and cook until onion is soft and caramelised. Add cooked puy lentils and black olives and cook for a further 10 mins.
Remove from heat and top with goat cheese and parsley just before serving.
Enjoy immediately.
Grilled Zucchini Salad
Recipe / Danielle Minnebo
What makes Mediterranean food so fantastic is the simplicity of the dishes. This dish has very few ingredients, is incredibly easy to make and tastes fantastic. Serve it with one of my haloumi dishes in this issue (see page 86).
Serves: 4
3 tbsp olive oil
2 zucchinis, sliced lengthways into 3 segments
Pinch sea salt
2 tsp chopped thyme
1 large garlic clove, sliced thinly
1 cup full-fat Greek yoghurt
1 lemon, cut into wedges
Heat 2
