|Lentil salad with haricot vert and peppers|
6 oz trimmed haricot vert
1 medium sized red bell pepper
3 oz goat cheese
2 tablespoons good quality red wine vinegar
6 tablespoons good quality extra virgin olive oil
2 tablespoons chopped fresh garlic
1/8th teaspoon dried oregano
1/8th teaspoon dried red chili flakes
Salt and pepper to taste
- Preheat the oven to 400 F. Place the pepper on a sheet pan lined with foil and put it in the oven for 20 minutes. Turn and cook for another 15 till all sides are blistered. Remove and cover with foil till cool. Peel and seed the pepper, and marinate with 1 tablespoon extra virgin olive oil, 1 tablespoon chopped garlic, dried oregano, red chili.
- In a 3 quart saucepan bring 3 cups of water and the lentils to a boil. Simmer over medium low heat for about 10 minutes. Add 1/2 teaspoon kosher salt and continue to simmer for 10 to 15 more minutes till the lentils are cooked but not mushy. If the water has not absorbed, drain the excess water. Transfer to a glass bowl. Add 1 tablespoon red wine vinegar and 2 tablespoons olive oil to the lentils and mix. Set aside.
- In a 10 inch saute pan, add 1 tablespoon olive oil and 1 tablespoon chopped garlic. Saute for a minute and add the haricot vert. Toss it around to mix well. Add 1/4 cup water and 1/8th teaspoon salt, cover and cook for about 8 minutes till the beans are tender but not mushy.
- Before plating, warm the lentils in the microwave for a couple of minutes. Taste for seasoning. You might need to add a little more vinegar, salt and pepper and a drizzle of olive oil. Spread the lentils on the serving platter, topped with the haricot vert. Chop the pepper into 1/2 inch pieces and arrange it evenly on the salad. Finally crumble the goat cheese and scatter it on top with a good drizzle of olive oil.
Serves 3 as a main course or 4 as a side.
Note: The peppers taste best marinated for at least 4 hours.