Peach & sardine salad with herbed yoghurt
Quick and healthy recipe with 100% The Barn products
1. In a large saucepan, heat the oil and sauté the onion until translucent.
2. Add the ginger, garlic, and chili pepper. Cook for a few minutes. Add the herbs.
3. Add the diced green squash and pour the coconut milk and tomato purée into the pan. Stir and bring to a boil. Cook for about 15 minutes, until the squash is cooked but still firm.
4. Reduce the heat, add the lentils, and simmer for 20 minutes, until the lentils and squash are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with kale chips (or fresh cilantro), half a lime, pomegranate seeds, and crumbled feta cheese.
✔️ 1 small green squash, peeled and cut into large pieces
✔️ 200 g lentils, rinsed
✔️ 400 ml coconut milk
✔️ 3 diced tomatoes
✔️ 1 tablespoon of vegetable broth
✔️ 1 tablespoon of grated ginger
✔️ 2 tablespoons of curry powder
✔️ 2 teaspoons turmeric
✔️ 1 teaspoon of cinnamon
✔️ 1 chili pepper
✔️1 onion, minced
✔️ 2 cloves of garlic, finely chopped
✔️ Basmati rice to serve
Optional to garnish
✔️ kale chips or fresh cilantro for garnish, lime, pomegranate, feta cheese
At The Barn Bio Market, we work hand in hand with producers to bring you quality organic products, always at the best price!
