I like cooking, but sometimes you get stuck to same old recipes. I always try to find some motivation to test new ideas and at the moment I want to add more vegetables to our daily menu's. I want my kids to learn to appreciate new tastes by offering them fresh and variable meals. The next recipe is from the "Supermarket magazine" from a big Dutch market chain.
Lentils salad with blueberries
We had this with "Kabeljauw' (white fish) and it was really good!!
500g cherry tomato mix
2 tsp sugar
4 spoons of olive oil
3 branches of fresh oregano (or 1 tsp dried)
1 can of lentils(400g)
150g blueberries
a big handful of basil leaves
1 eating spoonful of balsamic vinegar
1 tsp dijon mustard
40g pistachios
1.Preheat the oven up to 175 celsius. Cut the cherry tomatoes in two peaces and set them on the oven proof pan the cut side up. Spread a little bit of sugar and some fresh oregano on top. Let the tomatoes get soft and juicy for 40 minutes in the oven.
2. In the meantime rinse the can lentils with some water and let the extra water drop off. Put the lentils on a bowl and mix with blueberries.
3. Take one big handful of basilica leaves and cut them smaller on top of the cutting board. Put it in the bowl with blueberries and lentils.
4. Collect the juice from the ready oven tomatoes and mix it with olive oil, balsamic vinegar and dijon mustard.
The combination with blueberries was fresh and something new!! Oven made tomatoes have also an extra portion of antioxidant called lycopene compared to just fresh non cooked tomatoes.
