Читать книгу Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land - Denis Cotter - Страница 36

Because New Zealand spinach holds its shape so well, this looks good enough to be served as a starter, but it also makes a nice light lunch or late night snack.

Preheat the oven to 180°C/350°F/Gas Mark 4. Cook the lentils in boiling water for 12-15 minutes until tender but firm. Rinse briefly under cold running water to stop the cooking, but leaving the lentils warm.

To make the crostini, brush the bread lightly with olive oil on both sides, place it on an oven tray lined with baking parchment and bake in the oven for about 10-12 minutes until crisp on both sides but still a little soft in the middle. You may need to turn the bread slices once during cooking to get an even finish on both sides. Leave for a few minutes to cool to room temperature, then spread a little tomato pesto on each one.

Serves 4
60g (2 1/4oz) Puy lentils
800g (1 3/4 lb) New Zealand spinach
olive oil
1 medium red onion,halved and thinly sliced
1 fennel bulb, quartered and thinly sliced
2 garlic cloves, finely chopped
salt and pepper
1 lemon, to squeeze over the finished dish
60g (2 1/4 oz) Cratloe Hills, Pecorino or otherhard sheep’s cheese

FOR THE TOMATO CROSTINI
4 slices day-old sourdough bread
olive oil
2 tbsp tomato pesto, see recipe on page 227

Bring a large saucepan of water to the boil, drop in the spinach and cook for 1 minute. Drain well.

At the same time, heat two tablespoons of olive oil in a large pan and cook the onion, fennel, garlic and lentils for 5 minutes. Add the spinach and stir to combine. Season with salt and pepper.

Place one of the crostini on each plate and put the spinach mixture loosely on top. Squeeze some lemon juice over each portion. Coarsely grate or thinly shave the sheep’s cheese and sprinkle it over.