By Bernie and Mike Bell
It was my birthday – we’re still not eating out – being Covid wary – in fact – even more wary, as so many people – aren’t!
So, Mike made me one of my favourite teas instead.
Best to get the potato wedges ready and in the oven first……
- 2 tblsp Olive oil
- 1 tsp mustard
- 1 tblsp fresh rosemary
- 2 cloves of garlic, chopped
- Salt and ground black pepper
- Potatoes, cut into chunky wedge shapes, then rinsed and dried.
Pre-heat oven to 200°C.
To make the coating – place olive oil in a large bowl. Add mustard, rosemary, garlic, salt & pepper and mix well. You can vary this as much as you like by changing the ingredients – smoked paprika, chilli powder and parsley work well – it’s rarely the same twice!
Add potato wedges and mix gently to coat with mixture.
Spread wedges in a single layer in the baking dish and bake, turning occasionally until tender and crispy – about 40-45 minutes.
For the lentil mixture……
- 1 clove of garlic – chopped
- ½ a red chilli, finely chopped
- 1 tsp cumin or pinch of cumin seeds
- 1 tblsp Olive oil
- ½ tblsp lemon juice
- Ground black pepper
- Tin of lentils – drained
- Fresh coriander – finely chopped – or ½ tsp ground coriander
Gently sauté garlic, chilli and cumin in some of the oil for about 5 minutes (be careful not to burn the garlic or cumin). Beat together the remaining oil, lemon juice and black pepper. Add lentils to garlic mixture and heat through. Add lemon mixture and coriander.
Serve with the potato wedges, salad leaves, tomatoes and a good blob of mayonnaise each.