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Pardina Lentils with Goat's Curd, Wild Garlic Leaves and Smoked Paprika
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Spanish pardina lentils are incredibly nutty, and they hold their shape well during cooking. Puy lentils would also work well here. If you can’t find goat’s curd, a young, fresh goat’s cheese will also do the trick nicely, as long as it’s not overpowering; you want all the subtle flavours of this dish to shine through. If you have not tried wild garlic leaves before, now is the time. They grow in abundance in damp woodland and along stream banks all over the British Isles. They will add a fresh edge with a mild garlic hit to any dish, so if you see them growing, gather some up. Alternatively, you could substitute salad onion leaves or even spinach with an extra crushed garlic clove.
Serves: 6 as a tapa
Typical values per serving:
This recipe was first published in March 2009.