zoom Crushed Jersey royals with lentils and extra virgin olive oil

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    Crushed Jersey royals with lentils and extra virgin olive oil

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    Crushed Jersey royals with lentils and extra virgin olive oil

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4 as a side dish

    Ingredients

    500g Jersey royals, scrubbed and well rinsed
    200g Puy lentils
    3 tbsp extra virgin olive oil
    1 tbsp grated parmesan
    1 lemon, zest, and juice of ½
    25g pack flat leaf parsley, leaves roughly chopped
    1 small handful of torn basil leaves

    Method

    1. Put a pan of salted water over a medium heat and bring to the boil. Add the potatoes, turn down to a simmer and cook until tender - about 12 - 15 minutes. Drain and set aside until just cool enough to handle. Meanwhile, cook the lentils in boiling water for about 20 minutes until tender.

    2. Put the potatoes in a bowl and add the oil, parmesan, lemon zest and juice. Smash gently so that they are just slightly crushed - I like to use my fingers. Stir in the lentils. Season generously with salt and scatter over the herbs, then give it one final toss.

    3. Serve at room temperature; this dish is good with almost anything. A little pot of crème fraîche served alongside works well.

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