I'm calling this my "pea, lentil and bacon salad"!.
I'm always trying to come up with different side dishes to enjoy with my meals and more importantly when I'm entertaining.
And when you're holding a dinner party the last thing you want to do is be stuck in the kitchen the whole time.
I mean the whole point of having people over is to be social!
I try to prepare a lot of things in advance and I only do dishes that I'm comfortable with and have already tested before.
For a recent dinner party I made a lamb loin stuffed with pistachios, lemon zest and herbs (recipe coming soon).
I added a crispy potato stack as one side but I wanted to balance this out with some kind of vegetable component.
I was racking my brains out until I saw a packet of unused lentils lying in the pantry cupboard. A glance in the freezer had me pulling out a packet of frozen peas that were dangerously close to becoming extinct. A few slices of unused thick cut bacon and a "salad" of sorts was put together.
I must say I was very impressed with my efforts...although one dinner guest did exclaim the ingredients for this salad would make a great soup! And I agree!
The best part was pre cooking the lentils and the the thick cut bacon.
At the last minute I pre blanched the peas and added them warm to the remaining salad ingredients and "jazzed" it all up with a mustard vinaigrette.
Easy "peas-y'! 😉
Pea, Lentil and Bacon Salad
- 400 grams brown lentils, (from a can -pre cooked)
- 4 slices bacon , thick, cut into small cubes and fried
- 2 cups peas, frozen
for the dressing:
- 60 ml olive oil
- 30 ml red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey, optional
- 1 pinch salt
- 1 pinch pepper
- Combine the lentils and bacon in a bowl.
- Add the just-blanched peas in along with the dressing.
- Mix everything thoroughly and serve in the centre of the table immediately.