This is another recipe from the beautiful brunch shoot I did at Ololo House. It is a very quick dish to assemble and is full of layers of flavour, great for all you vegetarians out there too! This is nice also just as a salad accompaniment to a rich roast leg of lamb (see my lamb recipe here).
3/4 cup of green or black olives, finely chopped
1 tsp finely minced garlic
1 tsp finely minced ginger
3/4 cup of finely chopped sundried tomatoes
1 tin Sweetcorn, drained and rinsed
1 tin of good quality flat puy lentils or flat brown lentils, drained and rinsed
1 tin of good quality white beans or butter beans, drained and rinsed
1 cup of feta cheese cut into small cubes
1 cup of spring onions, finely sliced
1 tsp red chilli flakes
1/2 tsp of freshly cracked black pepper
1/2 tsp coriander powder
1/2 tsp of cumin powder
3/4 tsp salt
1 bunch of coriander, finely chopped
4 tbs sunflower oil for frying
1 tbs extra virgin olive oil for finishing
Heat the sunflower oil in a wide frying pan, until hot but not smoking.
Add the ginger and garlic, stir frying gently for a few minutes, taking care not to burn.
Add the spring onions and stir fry for a further 3 minutes.
Now add all the rest of the ingredients, including all spices, APART from the feta cheese , fresh coriander and the olive oil. Stir fry everything gently for 5 minutes, combining all ingredients very well taking care not to mash any of the beans. The dish is to remain fresh and light and not turn into a mush.
Now add the remaining ingredients; the feta cheese, the coriander and the olive oil.
Serve this warm from the pan without letting it get cold.