I really enjoy the summer months, although I fry in the sun I function better when it’s warmer. When it is cold I freeze! And although I prefer cooking hearty winter dishes I am warming up (har har har) to cooking summer salad type things when it’s hot. Cape Town has finally allowed summer to start creeping in and so in celebration of this I decided to make a salad (one that doesn’t contain the dreaded lettuce – yuck). I first made this salad for the Wad’s 60th birthday jol and it was a serious hit (as my family would say). It is simple and ridic yummy delish so I am happy to eat it for the next few days, because it does make enough to feed an army!
What I also love about it is that it gives me the opportunity to make roasted peppers (capsicum as it is know in other parts of the world). This is quite a satisfying process in the kitchen, rubbing the peppers in a bit of oil and popping them into a hot oven until they blister and soften on the outer edges. You then chuck them in a bowl and cover it with clingflim. And hey presto in a few minutes the peppers have shrunk down a bit and the skin is ready to be teased off. Beware they are freaking hot at this point – so either have hands of steel or wait a bit longer. You pull of the skin and then can slice the sweet pieces of the pepper with intensified flavours and they’re ready for the salad.
Meanwhile back in the bowl you’ve put some fresh lemon juice, cumin and cayenne pepper, a tin or two of lentils (rinsed off), some rosa tomato’s that have been halved, sliced red onion, fresh coriander and mint (and parsley if you have), mix all of this together with the peppers, sprinkle over some feta and serve. If you leave it in the fridge for a few hours to chill it is better. I just grilled a chicken schnitzel to go with this. And voila a simple, tasty and super delish meal.
Photographs Eat Play Luv © (please request permission before using)