|
|
Post by braided-rug on Oct 20, 2008 11:05:41 GMT 10
|
|
|
|
Post by braided-rug on Dec 15, 2008 21:03:08 GMT 10
Chipolata & Lentil Salad
Serves 4
1/2 cup or 130g Greek-style yoghurt
2 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh mint
150g chargrilled eggplant
2 Lebanese cucumbers, halved crossways, thinly sliced
50g baby spinach leaves
12 chipolatas
400g can lentils, drained and rinsed
Combine yoghurt, lemon juice and mint. Set aside.
Toss eggplant, cucumber and spinach leaves in a bowl.
Heat a non-stick frying pan over a medium-high heat. Cook the chipolatas, turning occasionally, until golden.
Reduce heat to medium. Add lentils. Toss until lentils are heated through. Serve salad topped with lentils and 3 chipolatas, then drizzle with yoghurt mixture.
|
|
|
|
Post by braided-rug on Jan 15, 2009 16:29:26 GMT 10
|
|
|
|
Post by braided-rug on Jul 20, 2009 12:06:48 GMT 10
|
|
