I’m always on the lookout for new recipes to make, and this one came at me at a very unusual time. You wouldn’t usually expect hen dos to be a source of foodie inspiration, but I found myself very well fed at my friend Katie’s hen do a couple of weeks ago, which lead to mixing up this salad for lunches this week. I am always a little apprehensive about hen dos, and always proved wrong in my apprehension when I actually attend them. This one was really lovely; it really does my heart good to spend time with women – even when they are women that I don’t really know all that well. Between bottles of prosecco, a little life-drawing (!) and a kitchen dance party in Pikachu onesies, it was a wonderful way to spend a weekend.
Cooking for 15 is no easy feat at the best of times, so I was particularly impressed by bridesmaid Millie’s kitchen skills as she whipped up a range of delicious dishes for us to feast on – including a warm lentil and chorizo salad for lunch before the aforementioned life drawing class. Served with lashings of pinot grigio and a pile of garlic bread, it was the perfect way to feed a hungry crowd, and it worked just as well scaled back for my lunchboxes this week. And since it’s technically a salad, albeit a warm one, I can kid myself that this means I’m making summer dishes already!
- 100g Italian-style salad leaves
- 250g cooked puy lentils
- 200g chorizo, sliced
- 180g uncooked king prawns
- 150g feta, crumbled
- olive oil
- balsamic vinegar
- Put the puy lentils, salad leaves and feta in a large bowl and place to one side.
- In a small frying pan, gently fry the chorizo over a medium heat until browned and sizzling. Tip into the bowl along with most of the oil that's been released by the chorizo.
- Pop the prawns into the pan and fry until cooked through. Add to the bowl.
- Pour over a generous lug of olive oil and balsamic vinegar, and toss together all the ingredients until well-mixed.
- Serve warm with crusty bread.
- As this is a salad, all quantities are approximate and can be adjusted for taste or for whatever you have in the cupboard.