| BBQ - Club
Social, September 10th, 2008 |
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Gas hosted a BBQ and the Weather Gods shone upon us. There had been a forecast of rain but the skies cleared somewhat and the wet weather held off until we were all home in bed. Well, almost all of us were in bed - Ray and Helen would have been in the market somewhere kicking up their heels in the wee hours of the morning. A big hit at the BBQ was Dianne Jones' lentil salad. For those of you that enjoyed the salad and were asking for the recipe - Terry was good enough to forward it for all to enjoy. Click HERE |
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Dianne Jone's "Corvette Style" Lentil Salad. 19 oz can of lentils or soy beans or chickpeas (or a combination if you wish to expand the recipe) 2 tbsp lemon juice 4 tsp olive oil 1 tsp ground cumin 1/4 tsp cayenne pepper 2 red peppers, coarsely chopped 1/4 cup finely chopped red onion 2 cloves minced fresh garlic 1/2 cup crumbled feta cheese Rinse and drain lentils. In large bowl stir lemon juice with oil, cumin and cayenne. Add lentils, red pepper, onion and garlic. Crumble in feta and stir. Other ingredients such as cilantro, mint or basil may be added, subject to personal taste. Can be kept in fridge for up to two days.
For a printable copy of the recipe - click HERE.
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