A quick scan of the fridge and the discovery of some prosciutto led to the idea for today’s salad. With the lentils, there is no need to soak them but be careful not to overcook. They should hold their shape and have just a little bite to them. Homemade is always best when it comes to aioli but buying a good quality substitute is a good option too. Simply add a little zest and the juice of half a lemon. I like to sprinkle on microgreens or shredded basil, which complements all stone fruit. And, finally, a good grind of fresh pepper.
|1 cup||Green lentils (Main)|
|8||Plums, stones removed, sliced|
|½ cup||Fresh mixed herbs|
|½ cup||Aioli, lemon-infused|
|1 small handful||Micro herbs, to decorate|
|1||Lemon, to squeeze|
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- Cook the lentils as per packet instructions. Set aside to cool.
- On a plate or into a bowl, place the lentils, prosciutto, plums and herbs. Drizzle with aioli and season with salt and pepper.
- Sprinkle over micro herbs and add a squeeze of lemon before serving.