After having another busy and fantastic few days down in Wellington; I wanted to create a lunch today that incorporated some of the lovely ingredients that we bought.
Wellington’s Sunday Fresh Food Market – Watercress, Coriander, Parsley, Beetroots, Oranges, NZ Garlic
Moore Wilson’s – Butchery Venison Sausages
Commonsense Organics – French/Puy Lentils
So this is what I came up with:
2 cups of French/Puy Lentils (cooked with a bay leaf)^
1 medium raw Beetroot (grated or chopped – I put mine in the blender for speed)
Fresh Parsley and Coriander (good handful – chopped)
1 Orange, juice and zest (approx. 1/2c juice)^
1/4 cup Extra Virgin Olive Oil
1 small Garlic Clove – finely chopped
1 tablespoon each: Balsamic Vinegar & Wholegrain Mustard
Salt & Pepper to taste
In a large bowl add all the salad ingredients together.
Mix all the dressing ingredients and add this to the salad, mix well and serve or chill to serve later.
I served my salad on a bed of fresh watercress and coriander along with the beautiful Venison sausage.
^Notes: Bulk cook your lentils to save you heaps of time for future meals. Drain well after cooking, cool quickly in the fridge then bag and freeze.
Zesting – save time by using a veggie peeler to peel the zest of your fruit, then chop