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Warm Salads on the Rangemaster
Posted by James McIntosh Tuesday, 12th August 2014
What a summer we have had. Touch wood it stays like this. Constant sunshine and very few showers. The World Cup and the Commonwealth Games. For me, well, I’ve been working, a few days off in Greece and as fabulous as it sounds 35C was a bit too much for my milk-bottle white Northern Irish complexion. Holidays in the sun for me resemble my favourite cooked shellfish. Lobster. My other half was very pleased to have me in Greece, mosquito’s love me, I don’t love them. Upon my return to the UK I was described as a personal Mosquito catcher. Charming. Other half was not bitten.
Kalamata olives, feta and an abundance of intense flavoured Greek vegetables keep me from flying home early. Why do vegetables not taste as good in the UK as they do in the Mediterranean? Now, I know when I look in my local supermarket most of the veggies look the same, they are pretty, they look uniform, but they don't taste “wow”. I noticed one taverna I was in had vegetables sitting on the roof of the house next door one lunchtime as I was going to the beach. After enquiring, I realized they were the restaurant owner’s vegetables and he was drying them for the Greek Mezze Plate. I was very proud to have the grand total of 4 tomatoes and 2 peppers this year from my tiny Peckham garden so I popped them into the Rangemaster oven at 50C and left them for 4 hours. My vegetables did not look sterile and perfect like the flow wrapped sort in my local supermarket but boy did they taste good in a warm salad that night for dinner.
Puy lentil, artichoke and pepper BBQ Salad with a lime dressing
- 1 yellow pepper
- 1 orange pepper
- Some vegetable oil
- 225g puy lentils
- 1 bunch fresh coriander, washed and chopped
- 1 jar Artichoke hearts in olive oil
- 1 bag mixed green salad leaves
- 2 fresh limes
- A few capers
- Salt and freshly ground black pepper
- Preheat the Rangemaster oven to 200C (180C if using Fan) Gas Mark 6.
- Cut the peppers in half and remove stalks and seeds. Rub the skin with a little oil and roast for 20-30 minutes until soft, or leave for 5 hours at 50C. Remove from the oven and place into a plastic bag. Tie the top tightly and set aside to cool. When cold, remove from bag and the skins should easily peel off. Cut into 1cm thick ribbons.
- Meanwhile, place the lentils into a pan, cover with water and bring to the boil for about 20 minutes until soft. Allow to cool.
- While everything is cooling, make the dressing by placing ½ of the oil from the Artichokes into a small bowl. Grate the zest from the limes and use the juice from one. Mix together and season.
- To assemble the salad, places all ingredients into a bowl and toss.