GRAZIA – PUY LENTILS, GREEN SAUCE, WITH HOMEMADE LABNEH, CRISPY COURGETTES & FRIED MINT LEAVES

THIS DISH SIGNALS THAT SPRING IS ON THE HORIZON. HERE THE LENTILS OFFER A HEARTY WINTER FIX TO HELP US THROUGH THE STILL CHILLY DAYS WHILST INVITING SPRING FLAVOURS VIA THE VIBRANT HERB SAUCE AND ZINGY MINT LEAVES.

PREPARATION TIME: 10 MINUTES | COOKING TIME: 15 MINUTES | FEEDS: 4

INGREDIENTS:
GREEN SAUCE –
1 BUNCH OF PARSLEY
1 BUNCH OF CORIANDER
1/2 CLOVE OF GARLIC
1/2 TSP GROUND CUMIN
1/2 TSP GROUND CORIANDER
1 GREEN CHILLI
SEVERAL GLUGS OF OLIVE OIL TO LOOSEN
GENEROUS SPRINKLE OF SEA SALT FLAKES
JUICE OF TWO LIMES

2 TINS/800G PUY LENTILS (COOKED)

HOMEMADE LABNEH –
500G GREEK YOGURT
½ TSP OF SALT
CHEESECLOTH
STRING
250ML VEGETABLE OIL
2 COURGETTES – FINELY SLICED ON THE MANDOLIN
SMALL BUNCH OF MINT LEAVES

FOR THE HOMEMADE LABNEH, THOROUGHLY COMBINE THE YOGURT WITH THE SALT | THEN PLACE IN CHEESECLOTH AND TIE | SIT IN A CYLINDER AND ALLOW THE LIQUID TO DRAIN FOR 3-4 HOURS | THE LABNEH IS THEN READY TO GO | BLITZ ALL GREEN SAUCE INGREDIENTS AND ADD TO A PAN WITH THE PUY LENTILS. HEAT UNTIL WARMED THROUGH

HEAT VEGETABLE OIL AND ONCE HOT ADD THE FINELY SLICED COURGETTE (CHECK THE TEMPERATURE BY ADDING A CHUNK OF BREAD | IT SHOULD FIZZ AND TURN GOLDEN WITHIN A MINUTE WHEN THE OIL IS AT OPTIMUM TEMPERATURE) | DEEP FRY UNTIL GOLDEN THEN DRAIN ON KITCHEN TOWEL AND SPRINKLE WITH SEA SALT FLAKES | ADD MINT LEAVES TO THE HOT OIL AND FRY FOR AROUND 30 SECONDS UNTIL CRISP AND REMOVE AND DRAIN

SERVE THE PUY LENTILS IN GREEN SAUCE WITH A GENEROUS DOLLOP OF LABNEH, A HANDFUL OF FRIED COURGETTES AND MINT LEAVES