Lentils, peas, asparagus and broad beans from Moro Easy (page 158) by Samantha Clark and Samuel Clark
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basil
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celery
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EYB Comments
Can substitute brown lentils for green lentils, and peas for petits pois.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Artichoke salsa with olives, capers and sun-dried tomatoes; Boiled artichokes with za’atar; Scallops, roast asparagus and thyme dressing; Sea bass with migas, lemon zest, garlic and parsley; Turbot with anchovy, rosemary and paprika butter; Mackerel with tomato, olive and sherry vinaigrette; Roast chicken with fennel seed, garlic and thyme marinade; Roast chicken with fenugreek and coriander marinade; Chicken with preserved lemon labneh; Veal escalopes, rosemary and jamón; Roast shoulder of pork marinated with orange and cumin; Lamb chops with hot mint sauce
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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