Long Languid Lunch

 

This makes for fuss-free feasting on a long hot summers day. This menu has a French vibe, and would taste best served at a long table under the trees. 

 

Kato Hummus with Spicy Onions

 

This is simplicity itself.

Empty 2 tubs of Kato Hummus onto a big platter and top with the spicy onions.

Serve with lots of toasted pita bread triangles.

 

Spicy Onions.

 

2 large brown onions sliced finely

1 tsp curry powder

½ tsp cumin seeds

½ tsp coriander seeds

Pinch of salt

1 tsp olive oil

 

Bash the cumin and coriander seeds up a little in a pestle and mortar.

Heat the oil in a pan.

Then sauté onions in the pan for a few minutes.

Add spices and salt to hot pan and stir until onions thoroughly coated and crisping up a little.

This will smell incredible.

 

Or you could opt for a selection of Kato pates and fresh baguette instead.

 

 

 

Puy Lentils with Classic French Dressing

 

Puy lentils are available at most delicatessens.

Serves 6 or more as a side dish.

Tastes great hot, warm or cold.

 

360g Puy Lentils

½ pouch of Kato Classic French Salad Splash

 

Bring 1 litre of water to the boil.

Rinse uncooked lentils under running tap water

Add lentils.

Reduce heat to medium and simmer for about 15 minutes or until soft but not mushy.

Drain thoroughly.

Let remaining water evaporate off.

Dress with Kato Classic French Dressing

Season to taste

 

 

For dessert I would put out a vast platter of cherries and dark chocolate and let people happily pick their way through the afternoon.

 

 

Recipes by Elizabeth Oosterman 2008