Barely back from your day’s work, just back from the hell of transport, you already have to get back to it. Yes, cooking dinner can be a chore, especially when you haven’t prepared anything. So, for convenience, some evenings, we have it delivered. As this can hardly be a daily solution, we will happily refer to the work of the blogger Mégane Ardérighi, alias Meg & Cook, The good taste of laziness (Editions La Plage, 144 pages, 20 euros). “The key to eating well is, above all, organization”according to the photographer and food stylist, who offers in this practical book “many quick and delicious vegetarian recipes, no hassle guaranteed”…and assumed! Like these three simple and basic, but tasty dishes.
Lentil, carrot and feta salad
Preparation time : 8 min (+ 5 min for the tahini vinaigrette and 5 min for the red onion pickles)
Cooking time : 2 min (+10 min for red onion pickles)
Ingredients for 2 people
• 200 g of cooked lentils (jarred or canned)
• 3 carrots
• 100 g of feta
• 1 peeled shallot
• ½ bunch of parsley
• ½ bunch of mint
• 2 tbsp. tablespoon of pecans
• Salt pepper
• 2 tbsp. tbsp tahini vinaigrette
• 1 C. tablespoon of red onion pickles
For a 350 ml jar of tahini vinaigrette:
- 60 ml of cider vinegar
- 140 g of tahini
- 30 ml soy sauce
- 15 ml of maple syrup
- A little water
For a jar of red onion pickles:
- 1 red onion
- 250 ml of water
- 125 ml of white vinegar
- 4 tbsp. tbsp powdered brown sugar
- 1 C. teaspoon peppercorns
- 1 C. tablespoon of coarse salt
The preparation
Step 1: red onion pickles (in advance)
In a saucepan, heat the water with the white vinegar, sugar, pepper and salt until boiling. Remove from the heat, add the peeled and thinly sliced red onion. Leave to cool then place in a cool jar.
The pickles can be kept refrigerated for 3 months in an airtight jar.
Step 2: tahini vinaigrette (in advance)
Pour all the ingredients into a jar, shake to emulsify and refrigerate.
The jar will keep for a week in the fridge.
Step 3: the salad
Make carrot tagliatelle using a vegetable peeler. Chop the shallot and herbs.
Roast the pecans in the pan for 2 minutes. To book. Crumble the feta.
Mix all the ingredients in a salad bowl. Salt, pepper.
Refrigerate until ready to serve.
Trick : Lentils are one of the foods richest in fiber. I like to always have canned ones on hand to avoid the rather long cooking time of dry lentils. They are very easy to use in salads, in curries or to accompany roasted vegetables.
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