#MeatFreeMonday…Puy Lentil, Confit Garlic, Coriander & Melon
3 heads of garlic, peeled
250-300g of olive oil, just enough to cover the garlic
300g of cooked Merchant Gourmet puy lentils
½ a cantaloupe melon, finely sliced
1 red onion, finely sliced into rings
4 tbsp of caper berries
2 limes, zested, sliced and juiced
1 green chilli, finely sliced
A small bunch of coriander, ends trimmed
A generous sprinkle of sea salt flakes
Several turns of freshly ground black pepper
Several good glugs of confit garlic oil, plus 2 tbsp of confit garlic
Begin by making your confit garlic. Peel each of your garlic cloves then place them in a saucepan and cover with oil. Place over a medium heat and bring it almost to boil then turn the temperature down to the lowest heat and allow to simmer for around an hour or until the cloves are soft but not mushy. Allow to cool a little then transfer the cloves and oil to a sterilised jar and store until ready to use.
Prepare all the remaining ingredients then begin by combining the puy lentils and confit garlic. Add a little seasoning, then scatter the puy lentils across the base of your serving platter and add on top all the remaining ingredients. Finish with lime zest, seasoning, extra coriander, chilli and little extra drizzle for the confit garlic oil. Serve immediately.
Recipe courtesy of Anna Barnett Cooks for @merchantgourmet.