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onsdag den 29. august 2012

nyt fra Green Kitchen Stories

I'm definitely going to make this delicious salad tonight, perfect after my workout and as a late summer salad in the end of the month where my cash are quite low! ;) - if you are inspired, check out the recipe below and the blog here!
Maple Tossed Puy Lentils, Strawberry, Asparagus & Rhubarb Salad
Serves 4
1 cup/2 1/2 dl puy lentils

2 fresh thin rhubarb stalks, thinly sliced1 small box strawberries, sliced1 small box of pearl tomatoes, halved10 stalks asparagus, chopped into 1 inch (2,5 cm) pieces15 fresh basil leaves150 g feta cheese
3 tablespoon maple syrup
3 tablespoon olive oil
juice of 1/2 lemon
sea salt and black pepper, seasoning
Cooking lentils: Rinse the lentils under running water and cook in 2 cups water. Bring to a boil. Let it boil 2-3 minutes before reducing the heat to medium. Simmer for about 30 minutes or until tender. When done, add a pinch of salt and set aside to cool. We add the salt at the end, otherwise it will toughen them during cooking.
Making the salad: Prepare all salad ingredients (except feta cheese) and place in a large bowl. Whisk together the ingredients for the dressing, add to the salad and toss with your hands. Top with feta cheese and a couple of basil leaves.
Serve with a piece of sourdough bread or as a side dish on the barbecue table.
Ps. Last week we also updated our app with 6 new recipes. It now has 60 recipes and is available for both iPhone and iPad. If you haven’t downloaded it already you can check it out here.

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