VeganMoFo Day 6
I have just started to grow my own herbs. I do have a reputation of killing alive-and-well plants and flowers. I am happy to report that the situation is different now. All my plants and herbs are doing really well. I have coriander (cilantro), curly and flat-leaf parsley (also known as continental parsley), oregano, lemon thyme and rosemary. The pleasure of picking fresh herbs just before food preparation is just divine unless it’s raining –which seems to be happening a lot these days but that’s spring for you.
1 tin brown lentils, rinsed and drained well
1 pound (1/2 kilo) baby new potatoes
2 tablespoons freshly squeezed lemon juice
1 to 2 garlic cloves, crushed
1 tablespoon smooth Dijon mustard
1/4 cup extra virgin olive oil
1 to 2 spring onions (scallions), thinly sliced
A few twigs fresh lemon thyme, little leaves separated
• To make the dressing: Whisk together the lemon juice, crushed (minced) garlic, smooth Dijon mustard, a pinch of salt, a few grinds of black pepper and olive oil.
• In a saucepan, cover the potatoes with 1 to 2 inches cold water and cook until they are easily pierced with a toothpick or knife. Drain and set aside. Once cool, cut them into wedges.
• In a salad bowl, combine the potatoes, brown lentils, spring onions (scallions) and fresh lemon thyme together. Pour the salad dressing over. Stir well and serve.