My lettuces were ready for eating (i.e. about to get out of control, we're not talking baby leaf) today, so it was definitely salad for dinner. This is my favourite salad, which I'll be honest, takes a long time if you make a decent amount of it because of all the sweating and roasting of vegetables, but you could whip it up in 40 minutes if you made a small, unsweated batch.
2 red peppers
some sort of earnest lentil
fresh salad leaves
tomatoes (if you like)
1. Sweat the aubergine and courgette by chopping them into chunks, sticking them in a colander and pouring tons of salt on them, and leaving them in the sink for 30 minutes.
2. Meanwhile, roast the red pepper chunks in a bit of olive oil at 200C if you're limited with oven space. Should take about 30 minutes.
3. Rinse the salt off the other veggies, and pat and squeeze them dry with embarrassing amounts of paper towel. Roast them for 30 minutes as above.
4. Meanwhile, cook your lentils. I use green speckly ones and they usually take about 35 minutes. Apparently you shouldn't boil them like hell, just simmer.
5. Leave the lentils to cool or even run some cold water through them if you're eating soon.
6. Chop up some feta, some red onion and some mint and bung everything together.
7. Eat with lots of fresh leaves. I chopped up some tomatoes and spread a bit of my homemade (with hazelnuts this time!) pesto on them as they were a bit boring.
I usually put the lentilly salad on the bed of leaves but my bowl overflowed...