Established in 2005, Dida’s is the Croatian name for Grandfather. Fitting, as this site was where the Jakicevich family established Glengarry Wines back in 1945.
French Lentil Salad
240g French green lentils (Puy lentils) 140g cucumber
170g beetroot Olive oil
250g pumpkin 60g spinach
80g yellow pepper Salt and pepper to taste
10g red onion
This is a lush, traditional French salad which is also vegan. Perfect for Bastille Day, as well as being a great all year-round salad.
Place the lentils in a pan with water and cook for about 40 minutes until just cooked; be careful not to overcook them, soft squishy lentils are not what this salad calls for.
Place the beetroot in boiling water for approximately 40 minutes. Once cooked and cooled, cut the beetroot into bite size pieces.
While the beetroot is cooking, cut the pumpkin into bite size pieces; season with salt and pepper, then roast in olive oil until golden and soft to touch.
Chop the cucumber, yellow pepper and red onion, ready for assembling. Once the pumpkin and beetroot have cooled, mix with the chopped ingredients, add a little olive oil and season to taste.
Place the spinach on a plate, add your mixed salad, drizzle with olive oil and you’ll enjoy a taste of France as if you were sitting by the Cote d’Or. Serves approximately four guests.
Recommended wine match: served by itself this salad matches well with Côtes de Provence Rosé; the lush, rich flavours of the lentils working well with the herbal touch of the rosé. We recommend trying this with Riotor Côtes de Provence Rosé.
This salad works well with grilled lamb cutlets. With this combination, we suggest you match it with the Mont Redon Côtes du Rhône; the spicy red fruits and tannin are perfect with the lamb and salad.
Dida’s, 54 Jervois Road, T: 09 361 6157, www.didas.co.nz