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Le Puy Lentils and Waiheke Feta topped with crisp Prosciutto Morsels


With Nico Fini

Le Puy Lentils and Waiheke Feta topped with crisp Prosciutto Morsels

Ingredients to cook lentils:
1 carrot, peeled and finely diced
1 onion, peeled and finely diced
1/2 leek washed and diced finely
3 tbsp olive oil
250g French green lentils du Puy
2 cups of water
1 bouquet garni (bay leaf, parsley, thyme, sage)
Salt and pepper

Method:
Heat olive oil in a saucepan and cook onion, leek and carrot on medium heat for 3 minutes. 
Toss in the lentils and cook for a further 3 minutes. Add water and "bouquet garni" and bring to a boil.
Reduce heat, add a pinch of salt, and simmer for 20-25 minutes, until the lentils are just tender.
Leave to cool.

Vinaigrette
Ingredients
100ml extra virgin olive oil
75ml lemon juice
2 small shallots, peeled and minced
200g Rangihoua green olives pitted and finely diced
Salt & pepper

Method
Mix lemon juice and seasoning together. 
Whisk in the olive oil and add shallots and olives.

Salad
Ingredients
100g cherry tomatoes
1 sliced red capsicum
100g Waiheke Feta
3 tablespoon of chopped coriander

Method
Mix the salad ingredients with the lentils.
Drizzle with the citrus vinaigrette and garnish with roasted Prosciutto pieces.

(Broadcast 22 November 2012)


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