Friday, June 11, 2010
Cooking with Garden: Lentil, pear and proscuitto salad
I posted a while back about a few cooking adventures with my balcony garden produce. There was a yummy wild mushroom pasta and a fig sandwich. Alas Autumn is behind us now so the season for such mushrooms is passing/has passed and the sandwich craving has been eagerly filled by Earl Canteen (their bacon sandwich with quince aoli has, for me, surpassed the pork belly one - who knew!)
One dish I whipped up a lot in Autumn was a lentil, proscuitto and pear salad. I served it cold but it could easily be served with the lentils and cabbage still warm. So here is another, short, cooking with garden post.
First I boiled up some black lentils, in veggie chicken stock with a dash of pepper. I cooked them until aldente, adding some finely chopped cabbage in the last few minutes (and on one occasion some silverbeet too.) Leave this to cool in the fridge if you want a cold salad. Then it is just a matter of putting it all together. I used assorted greens from my garden, pretty much a staple. Added in the lentil/cabbage mix. On top of this I put slices of pear (I've used many varieties but corella add a great flavour, beurre bosch are good for texture) and some small strips of shaved proscuitto. No need for a dressing! Et voila one realtively healthy, high in fibre, tasty autumn salad.