baby cucumber

We have recently discovered the green goddess dressing and fallen in love! This is our very own THUD version dolloped over lentils and yummy veg.

Serves 2

Ingredients: 1 tbsp chopped parsley, 1-2 tbsp chopped tarragon, 1tbsp chopped chives, 50g rocket, 1 baby cucumber, 1 beetroot, 1 carrot.

Larder: ½ C mayonnaise, ½ C plain yoghurt, 1 tsp mustard, 150g puy lentils or a tin/pouch of cooked puy/green lentils, 2 eggs, salt and pepper (optional: 3 anchovies or 1 tsp miso paste).

Instructions:

If using uncooked lentils, place them in a saucepan and with 3/4. Bring to the boil and simmer for 20-30 mintues until tender.
Make the green goddess dressing: Finely chop all the herbs and if using, the anchovies. Combine herbs and anchovies/miso paste in a bowl with the mayonnaise and mustard and then whisk in the yoghurt. Season and adjust according to taste.
In a salad bowl, grate the beetroot and carrot, slice the cucumber, add the rocket and toss to combine.
Poach two eggs and when lentils are soft but still with a little bite, drain any remaining water.
While eggs are poaching, pile up your green goddess salad starting with lentils, followed by the veggies and large dollops of green goddess dressing. Finally, when the eggs are ready, pop them on top and enjoy.
Note: the dressing is quite thick so stir in as you eat.

Serves 2

Ingredients: 100g red cherry tomatoes, a few stems of small curly parsley, a few stems of flat parsley, 2-3 stems of mint, 1 romero pepper, 1 carrot, 1 baby cucumber.

From the Larder: 100g couscous, 5 tbsp oil, 1 tbsp lemon juice, 200g halloumi, pinch of salt and pepper, (optional lamb or grilled chicken).

Instructions:

Gather all the veg and herbs. Quarter the tomatoes, chop the pepper into 1cm squares, grate or finely chop the carrot. Quarter the cucumber lengthways and slice it. Finely chop the mint and parsley.
Place all in a salad bowl.
Whisk olive oil, lemon juice salt and pepper and pour over salad.
Make the couscous according to packet instructions and grill meat.
While waiting for the couscous to cook, slice the whole block of halloumi into thin slices ½ cm thick and fry on each side until turning golden.
Mix couscous into the salad and mix well so that dressing is mixed through.
Serve tabouleh with halloumi and optional meat, adding more oil or lemon if desired.