Cool evenings call for a curry… Now I am not a pro with curries but this is delicious and I love the Maesri curry pastes. You could easily swap the fish for chicken, slow cooked beef… Ingredients: 500g snapper (or white fish of choice) - cut into large cubes1 tin...
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I use to make this all the time years ago to have in the fridge for a quick and easy breakfast on the go. Super easy and delicious. Perfect on a toasted sourdough slice.
1 tin (400 grams) of lentils, drained and rinsed
1/3 cup finely diced spring onions
1/3 cup finely diced tomatoes
1/3 cup finely diced celery
1/3 cup finely diced flat leaf parsley
1/3 cup crumbled Greek feta
1 clove of garlic, crushed
Juice of 1/2 lemon
1 teaspoon salt
1/2 teaspoon ground black pepper
2-3 tablespoons extra virgin olive oil
- Drain and rinse lentils and add into a bowl.
- Add the remainder of ingredients into the bowl and toss well.
- Keep covered in the fridge for up to 3 days. Serve on some toasted sourdough with some extra olive oil.
- If you do not wish/like lentils you can easy swap them for tinned beans or chickpeas
- This mixture also tastes amazing in a breakfast/lunch bowl with quinoa, avocado and add some grilled protein.
- I love to add some boiled eggs with this mix on some sourdough.
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Ciao I’m Marylin:
If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.
As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.
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