Saturday, 17 September 2011

Lentil, Tomato and Red Pesto Salad

I promise, this will be the final post about using up stuff from our cupboards. I know it's tedious to read about using up half full jars of stem ginger, a piddling amount of dessicated coconut or a piffling quantity of broccoli, but if it's boring to read about it then be glad you're not living it. For the next few months, Dine at Mine will be a wandering minstrel, mooching off friends and relatives, dependent on the contents of their fridges and freezers. In a way, it's quite cathartic.

We've emptied, packed, wrapped, charity-shopped and rubbished our way through the flat. A mountain of boxes has gone to storage, black sacks are bulging with the contents of our wardrobes, and the boot of the car already holds a couple of bags of the scary free-floating paperwork that you don't think you should chuck away but you never got round to filing. All that's left is the hoover for a last minute clean (what good vendors we are), some picture hooks on the wall and a lot of memories. And we're taking all of them with us. I can't wait until I can invite you to Dine at Mine again in a new house - but until then, please bear with us. We are homeless, you know.

But this is the very last recipe to come out of our old flat (sob!) and although it might not be the most flamboyant, attractive or impressive, it's quite a nice one. Using up - I know, boring - some red pesto, a tin of lentils and a jar of sundried tomatoes, I concocted a lunchbox salad which was actually incredibly satisfying. Pasta at lunchtime makes me fall asleep by 2pm - I'm not exaggerating, you should see the size of my yawns. But this tasted just like a rich, delicious bowl of pasta and pesto, with all the proteiny healthy goodness of lentil and no snoozy side effects. Why did it take me so long to discover this?

Lentil, Tomato and Red Pesto Salad

- one tin of lentils, drained and rinsed
- handful of cherry tomatoes, halved
- handful of sundried tomatoes, halved
- some cooked peas
- tablespoon of red pesto, or however much you want to use up from the jar

Dilute the pesto down with a bit of oil (I used some from the jar of sundried tomatoes), then add everything else and toss together.

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