Courgette ribbon, white bean & parmesan salad
Raw courgette ribbons with white beans, lemon, mint and Parmesan; the no-cook glut lunch.
Ham hock, pear & Puy lentil salad with watercress
Shredded ham hock over Puy lentils with sliced pear, fennel, watercress and toasted walnuts in a cider vinegar and mustard dressing.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Toast the walnuts in a dry frying pan over medium heat 3-4 minutes until fragrant; cool, then roughly chop.
- Step 2
Whisk the olive oil, cider vinegar, mustard, honey and shallot with plenty of black pepper; leave 5 minutes so the shallot softens.
- Step 3
Tip the lentils into a bowl (no need to heat; room temperature is the point), toss with half the dressing and the parsley.
- Step 4
Slice the pears and fennel, then turn them through 1 tbsp of the remaining dressing so the pear stays pale.
- Step 5
Spread the lentils over two plates; top with watercress, pear, fennel and ham hock. Spoon over the last of the dressing and scatter with walnuts.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 670 kcal |
|---|---|
| Protein | 36g |
| Carbohydrates | 51g |
| – of which sugars | 22g |
| Fibre | 13g |
| Fat | 35g |
| – of which saturates | 6g |
| – of which omega-3 | 1.9g |
| Calcium | 175mg |
| Iron | 6.5mg |
| Salt | 2.1g |
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