Last night we had another interesting salad for dinner - Lentil, Tomato and Bacon Salad. I got the recipe from the latest Delicious magazine (December issue). My husband, who isn't usually a fan of lentils, had seconds and requested the leftovers for lunch, maybe it was the bacon. Unfortunately the kids weren't so keen:(
I served this with pork cutlets, marinated in fennel seeds, chilli, lemon zest and salt, cooked on the bbq. And made another salad with zucchini, beans and radishes (from the vegie patch!).
Lentil, Tomato and Pancetta Salad
3/4 C puy or French style lentils, rinsed
1 punnet cherry tomatoes
6 slices ciabatta or other firm bread, crusts removed
6 tsp olive oil
4 rashers bacon or pancetta, sliced into strips
1 small onion, diced
2 anchovies, chopped
1 garlic clove, finely chopped
2 handfuls of cos lettuce
1/2 lemon, juiced
Preheat the oven to 200C.
Place lentils in a saucepan and cover with plenty of water, bring to the boil then simmer for 25 minutes until al dente, drain and rinse.
Brush ciabatta with 2 tsp olive oil and tear into pieces. Place on a tray with the tomatoes, drizzle tomatoes with 1 tsp olive oil. Bake for 20 minutes or until bread crisps and tomatoes blister.
Heat remaining 3 tsp oil in a large frypan over medium high heat. Cook bacon for 2 minuts. Add onion and cook for 4 minutes. Add the anchovy and garlic and cook for 1 more minute. Stir in the cooked lentils and mix well.
To serve place lettuce, bread and tomatoes on a platter and spoon over the lentil mixture. Squeeze over lemon juice and season.