Summer Supper

It is so warm tonight, so a very light supper was called for..We had Parma Ham, Green olives stuffed with pimentoes, Sun Blushed tomatoes, Salad and Puy Lentil Salad taken from Ainsley Harriots Barbecue Bible.

Puy Lentil, Red Onion and Sundried Tomato Salad

Serves 8

225 g Puy Lentils
1 fresh bay leaf
1 teaspoon red wine vinegar
2 garlic cloves, peeled and left whole
pinch of caster sugar
1 red onion, finely chopped
50 g sundried tomatoes in oil, drained and chopped
1-2 tablespoons balsamic vinegar, (depending on your taste)
4 tablespoons extra virgin olive oil
100 g goats' cheese or feta cheese, crumbled
3 tablespoons of flatleaf parsley
salt and pepper

Put the lentils into a pan with the bay leaf, vinegar, 1 whole clove garlic, sugar and a little pinch of salt and pepper. Cover with 1.2 litres of cold water, bring to boil, and leave to simmer for 25 minutes until just tender but still holding their shape.
Drain the lentils well, discarding bay leaf and garlic. tip into bowl and leave to go cold.
Finely chop the remaining garlic clove and stir it into the lentils with the rest of the ingredients. Season to taste with salt and pepper and chill for 2 hours before serving.

Enjoy, Bon Appetite, Buon Appetito.