Bored by yet another rushed sandwich? Bill Granger, the man behind the legendary Granger & Co restaurants, has turned lunch into the most delicious dish of the day.
Braising lentils and serving warm with a spoonful of creamy melting burrata is pure comfort food.
100ml olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 celery stalk, finely chopped
1 large tomato, finely diced
300g puy lentils, rinsed
1 bouquet garni (2 thyme sprigs, 5 parsley stalks, 2 bay leaves tied together)
750ml hot vegetable stock
200g baby spinach
50g sourdough bread, diced and shallow-fried in oil until crisp
shiso cress or salad cress
1 large handful of basil
- Heat 2 tbsp of the oil in a pan over medium heat, add the onion, garlic and celery and cook gently until translucent. Add the tomato and cook for a further 3 minutes.
- Add the lentils and bouquet garni, stir well then add the stock and reduce the heat. Simmer, stirring occasionally, for 20 minutes or until the lentils are cooked and the stock has been absorbed.
- Stir the spinach into the lentils until just wilted and check the seasoning. Transfer to a bowl, scatter with the sourdough croutons and torn burrata and garnish with the cress.
- Mix the basil with the remaining olive oil in a blender, season to taste and drizzle over the salad.
Now buy the book!
Our recipes are from Australian Food by Bill Granger, published by Murdoch Books, price £20. To order a copy for £17.60 until 14 March, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20.