Good news is that after putting on a bake sale at work we raised £233 for my friend's earthquake efforts. She and her team are making santitation packs for the people who have been displaced by the earthquake. If you're interested in seeing their efforts or donating to the cause you can do that here:http://www.kgnepal.com.np/health-relief
In the meantime, here in the UK, after baking (and eating) an epic amount of cake it's time for salad.
So today we have fennel and radish salad with spiced lentil, which I ate with chicken baked with crushed pineapple.
Ingredients
1 Fennel bulb
7 radishes
handful of dried lentils
cajun spice
Lime juice
Method
Thinly slice the fennel and radishes, save the fennal leaves from the top to garnish the salad. Cover the chopped vegetables in lime juice and set aside to marinade together while you cook the lentils and chicken.
Boil the lentils in salted water, drain and pour onto a baking tray. Cover the lentils in cajun spice and a bit of salt and bake in the oven until they are crispy.
Put the chicken breast onto a piece of foil and cover with crushed pineapple pieces from a can, bring the edges of the foil together but don't totally seal it and put it in the oven for 20 minutes until the chicken is cooked through. Open this up for the last 5 minutes to give the top a chance to brown.
sprinkle the lentils over the salad with the fennel leaves and serve with the chicken.
The best antidote to cake.
