A Beautifully Balanced Salad
Ingredients
- confit garlic
- 3 heads of garlic, peeled
- 250-300g olive oil, just enough to cover the garlic
- 250g merchant gourmet simply cooked puy lentils
- half a cantaloupe melon, finely sliced
- 1 red onion, finely sliced
- 4 tbsp of caper berries
- 2 limes, zested, sliced and juiced
- 1 green chilli, finely sliced
- small bunch of coriander, ends trimmed
- generous sprinkle of sea salt flakes
- several turns of freshly ground black pepper
- several good glugs of confit garlic oil plus 2 tbsp on confit garlic
Preparation
Begin by making your confit
It’s useful to batch make this in bulk and keep it in a jar
Peel each of your garlic cloves then place them in a saucepan and cover with oil
Place over a medium heat and bring almost to boil then turn the temperature down to the lowest heat and allow to simmer for around an hour or until the cloves are soft but not mushy
Allow to cool a little then transfer the cloves and oil to a sterilised jar and store until ready to use
Prepare all remaining ingredients then begin by combining the puy lentils and confit garlic
Add a little seasoning then scatter the puy lentils across the base of your serving platter and add on top all the remaining ingredients
Finish with lime zest, seasoning, extra coriander, chilli and little extra drizzle for the confit garlic oil
Serve immediately
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