Tag archives: lemon

Cannellini bean, artichoke and goat’s cheese salad recipe

I suppose it should be cannellini bean, artichoke, goat’s cheese, red onion and tomato salad really but that was a bit too long!

Cannellini bean, artichoke and goat’s cheese salad

Ingredients – Serves 3

Olive oil

½ teaspoon of English mustard

A pinch of sugar

1 red onion, thinly sliced

200g cherry tomatoes, halved

150g chargrilled artichoke hearts cut into pieces

400g tin of cannellini beans. drained

Juice of half a lemon

Your favourite salad leaves (I used spinach, rocket and watercress)

Sea salt and freshly ground black pepper

150g of goat’s cheese

Method

In large bowl whisk together 3 tablespoons of olive oil, the lemon juice, the English mustard, a pinch of sugar and some salt and pepper.

Add the red onion to the dressing along with the cannellini beans, artichoke hearts, cherry tomatoes and give it all a stir.

Serve on top of a large handful of salad leaves with a generous helping of crumbled goat’s cheese.

 

Vegetable and lentil stew recipe

Probably better on a cold, winter night, but it was delicious in July anyway!

Ingredients – Makes enough for 4-5

Olive oil

750ml of vegetable stock

2 onions, peeled and chopped

2 carrots, peeled and diced

2 parsnips, peeled and diced

2 beetroot, peeled and diced

1 sweet potato, as big as your fist, peeled and diced

1 leek, sliced

2 sticks of celery, sliced

180g of red split lentils

2 cloves of garlic, crushed

227g tin of chopped tomatoes

Freshly ground black pepper

1 heaped teaspoon of ground coriander

1 heaped teaspoon of ground cumin

Juice of half a lemon

Method

Add a little oil to a big pan over a medium heat

Add half of the onion, all of the carrot, parsnip, beetroot, sweet potato, leek and celery.

Keep stirring and fry for about 5 minutes.

Add the garlic and the lentils, stir and cook for another 5 minutes.

Add the chopped tomatoes and stock, give it a stir and put a lid on the pan.

Let it simmer for about half an hour, until the veg is just about cooked.

In another pan, over a medium heat add a little more oil and add the remaining onion.

Add the ground coriander and cumin and fry for 10 minutes, don’t let the onion brown you just want to flavour it with the spices.

When soft, add the fried onion to the stew with the lemon juice, season with ground black pepper and give it a final stir.

Serve and nom!