In amongst the chaos of the last week, which I mentioned in my previous post, I have done some cooking. I've done less blogging, partly because most of my time has been taken up by the new boy, and partly because of the continuous shuttling between houses!
Last week when I was at home, mum was planning what to make for her departmental party, which was being held here. She decided on a mozarella, tomato and avocado salad, and a couscous and roasted veg salad to use up some left overs.
I also made her a lentil and squash salad, that we found in the Good Food magazine
Unfortunately, they haven't posted the recipe online, but I shall summarize it here for you:
Peel butternut squash and chop into wedges. They think this hsould take about 1 1/4 - 1 1/2 hours
-I cheated and peeled it once it was partly roasted, because once the squash was quite soft, it was easier to get the skin off. I also considered chopping it once it was softer, but actually my squash wasn't too bad.
-In the recipe they used 2 squash, which they reckoned were 800g or 1lb 12oz each. Our squash were about twice that size!
Also roast a couple of red onions that have been thinly sliced. You may want to add these part way through the squash cooking as they take less time.
Cook 200g green or puy lentils (or 400g if you have giant squash like I did!) according to the packet instructions and drain.
Mix squash, red onions and lentils together, and add salt.
Combine equal quantities of harissa, lemon juice and extra virgin olive oil, and dress when you are ready to serve.
The magazine suggests serving at room temperature or hot. It also suggests that you combine the salad with lamb's lettuce.
It would equally be good with added cheese, probably goat's cheese (always good with squash) or parmesan, and in that case, using balsamic vinegar to dress.
It was a very good salad - I didn't get to eat it at the party, but I was very pleased to have left overs when I got back from Oxford a couple of days later. So I'm submitting it to My Legume Love Affair: MLLA-13 conceived by Susan of the "Well-Seasoned Cook" and currently being hosted by Sunshinemom of "Tongue Ticklers". My Legume Love Affair is a great event! If you haven't already discovered it, I highly recommend it!
Striped Red, White, and Blue Velvet Cake
2 days ago