This flavor-packed puree isn’t just good for you: It’s based on a recipe from the Algonquin Hotel in New York City, where writers of the 1920s...
Grilled peach and lentil salad
4 ripe peaches, pitted and quartered
½ cup of uncooked black lentils, rinsed
2 shallots, peeled and thinly sliced
1 yellow bell pepper, diced
¼ cup parsley leaves, finely chopped
2 tablespoons cilantro leaves, finely chopped
3 tablespoons of pine nuts
4 tablespoons of golden raisins
⅛ teaspoons of cayenne pepper (optional)
Extra virgin olive oil for drizzling
Salt and pepper
Sweet Chili Vinaigrette:
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon water
4 ounces of sweet chili sauce
¼ cup of extra virgin olive oil
Preheat an outdoor grill to medium heat.
Place lentils in a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer for 20 minutes or until lentils are tender. Drain lentils and cool.
Drizzle peaches with olive oil and season with salt and pepper. Place peaches on grill rack, cut sides down. Grill 4 to 5 minutes or until soft and slightly browned.
Combine the lentils, shallots, bell pepper, parsley, cilantro, pine nuts and raisins in a mixing bowl.
Add 3 tablespoons of the sweet chili vinaigrette to the salad. Season with salt, pepper and cayenne pepper (optional).
Divide the lentil salad on to four plates and top with the peach quarters.
Drizzle vinaigrette over the salad.
Mix the mustard, red wine vinegar, water and sweet chili sauce in a small bowl.
Whisk in the olive oil.
Season with salt and pepper.
This recipe makes extra vinaigrette. It can be stored in the fridge for up to a week.Serves 4
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