LENTIL & BOCCONCINI SALAD FOR MOTHER'S DAY
Lentil & Bocconcini Salad For Mother's Day
It's Mother's Day here in Australia and as is normal we are all gathering for lunch and bringing food. I need to bring something that will not need cooking or heating when I get there as others need the oven, and it also needs to be something that is good for the vegetarians who will be there. I am also still feeling in the need of comfort food because of my illness. So I decided on an favourite old stand-by, my Lentil and Bocconcini Salad. This is a dish that I can do very quickly and it is also one that will not need any further work on arrival. It is fresh and tasty and a regular pleaser at any time of the year. I have a long-standing love of lentils in any shape or form that dates to my living in Greece. I am going to use normal sized lentils today, but you can also use the delicious tiny variety grown in France and also in Australia. I find this a very versatile recipe. This time I am using Vietnamese mint as it is flourishing in the garden. But sometimes I use coriander - I won't use this today as my sister is allergic to it. Or, for a totally different taste, in season I use basil which goes beautifully with the tomato and bocconcini with which it is often married in salata caprese. When I use basil, I leave out the ginger and the chilli. I also vary the pulse I use, with chickpeas being the most common variant.