Eat your greens

This is a very green salad - best served slightly warm and no cooler than room temperature.

200g green or Puy lentils
1" ginger in julienne strips
2 cloves garlic, halved

1 large onion
½ head Hispi cabbage
2 sticks celery
2 tblsp oil
Grated rind of 1 lemon

Vinaigrette

1 pack of feta cheese
Handful of sorrel or mint

Place the lentils, ginger and garlic in a saucepan and generously cover with water.
Bring to the boil and simmer until the lentils are cooked, but are not mushy.

Halve and then finely slice the onion.
Heat the oil in a wok and add the onions.  Cook over a medium heat until just starting to brown.
Add the chopped celery and finely shredded cabbage.  Throw in the lemon rind.
Cook until the cabbage wilts and then remove from the heat and transfer to a serving dish.

Tip the drained, warm lentils on top of the cabbage and dress with a generous glug of simple oil, mustard and vinegar dressing.

Top with cubed feta and sorrel (or mint) 
Serve with bread or new potatoes.


© Netherton Foundry Shropshire 2015