A warm lentil salad with goats cheese and bacon...

Around a year ago I attempted to follow the Greek Doctor’s Diet, by attempt I mean I read the book and took a few things on board. It’s hard to take anyone who suggests that cheese and biscuits should never be eaten together, and that his diet is one that you should follow for the rest of your life, too seriously (or maybe that was just the point in the book that I realised I could never stick to this diet forever, cheese and biscuits, together, are the BEST). Despite the Greek’s faux pas (he did have extensive medical evidence to suggest his low GI approach was a winner) he made some fair points, and for a few weeks I did avoid potatoes, rice, bread and all the things that make it possible to eat anywhere near economically. Oh, and i didn’t really lose any weight, and that was the point I started running, which is far more fun than any attempts to curb your eating habits :)


If one good thing did come out of that diet it was a new love for lentils. This salad is especially tasty, probably because you fry bacon and onion in the pan before adding the lentils and water. This is a slightly modified version of my brother’s recipe, I’m using goats cheese rather than feta cheese, and peas instead of soya beans. Red onion tastes good in this as well, and i once used halloumi cheese which worked a treat. In short, you’ll probably find throwing in many things will work out fine.



A warm lentil salad with goats cheese and bacon...

• 4 bacon rashers, chopped
• Olive oil
• 1 small onion , finely chopped
• 200g cherry tomatoes , halved
• 150g green or puy lentils
• 1 cupful frozen peas
• 1 tbsp balsamic vinegar
• 100g goats cheese in small pieces (or crumbles, depends on your goats cheese really)
  

1. Fry the bacon in a stick pan (as opposed to a non-stick pan, makes everything taste better when cooking the lentils) with a little oil until crisp. Remove the bacon.

2. Add the diced onion (add a little more oil if necessary) and fry until soft.

3. Add half the bacon back to the pan, and add the lentils. Stir the lentils in the mixture and allow a minute for them to soak up a little oil.

4. Cover the lentils with cold water (just enough to cover, you want the lentils to soak up the water, and shouldn’t expect to drain off the water before serving).

5. Bring the lentils to the boil, and then bring down to a simmer, put a lid on and leave for 20 mins. Check occasionally in case you need to add a touch more water.

6. Add the frozen peas in the final five minutes of cooking.

7. Before serving add the balsamic vinegar, cherry tomatoes, balsamic vinegar and goats cheese.



The recipe above is for two, but I usually make enough for tomorrow’s lunch as well, as it’s fine to take to work cold.

And we’re done, I really should be revising right now, which is probably why I’ve finally managed another blog post, because revision is boring. Revision has also coincided with Food Monthly day (the day that without fail the Observer must be bought). That it calls itself the ‘Credit Crunch Cuisine’ issue, yet offers little in the way of budget recipes, it still has some amazing dessert ideas from old Mr Slater. I managed to stop myself embarking on a bakewell tart attempt today (it would definitely not fall into the essential domestica tasks bracket), but after October 6th (when 3 hour Java exam occurs) I’m free to bake and bake and bake....