The end of the wettest Australia Day weekend on record (not official), also marked the quiet deflation of the giant duck in Darling Park. Got to say, I rather missed seeing its gigantic inflatable yellow butt as I walk down Pyrmont Bridge.
Today being Monday, I finally have the time to whip up a Meatless Monday meal and blog on the same day. Today’s Meatless Monday is brought to you by the recipe from the back of McKenzie’s French Style Lentils and it surprisingly, amazingly awesome on a cold, rainy Monday!
Ingredients for warm lentils and beetroot salad
| Ingredients | |
| 3 cups | water |
| 1 cup | McKenzie’s French Style Lentils |
| 1 | Bay leaf |
| 3 tablespoons | olive oil |
| 2 tablespoons | lemon juice |
| 1 tablespoon | seeded mustard |
| 1 minced | garlic clove |
| To taste | salt and pepper |
| 1/2 | finely sliced red onion |
| 1 tin | whole baby beets, drained and cut in half |
| 1/2 cup | chopped italian parsley |
| 1/2 cup | chopped coriander leaves |
| 1/2 cup | crumbled fetta cheese |
Directions for warm lentil and beet salad
In a medium saucepan bring the lentils, water and bay leaf to boil over medium-high heat. Reduce the heat and simmer until tender, about 25 minutes. Drain off any excess water and remove the bay leaf.
Combine olive oil, lemon juice, seeded mustard, minced garlic and salt and pepper. Pour over warm lentils and lightly toss. Have a taste, I ended up adding an extra tablespoon of mustard, olive oil and lemon as the dressing gets completely lost otherwise.
In a serving bowl, lightly toss the dressed lentils together with the red onion, baby beets, parsley and coriander. Top with crumbled fetta. Serve with warm crusty bread.
Definitely something I will make again in the future and I can use this recipe as the base for other salads. The lentils are incredibly filling and the combination of salty feta, juicy beetroot and earthy lentils was incredible.
In other food related news I am looking forward to my first mix box from the awesome people at Food Connect. I found them last year when wandering around farmer market sites. Food Connect is about sustainable produce coming direct from local farmers and about eating what’s in season. There are a couple of organic markets within fairly close driving distance, but what really got me was the fact that they have a subscription grocery model that delivers! Oh they do have drop off point where you can pick your box, but the chance of me getting out of work and picking up grocery on a weekday is pretty much nil. Stay tune for grocery box shots.
mirgraphy 