Made with a tin of lentils, frozen peas and a cheeky dash of pesto, my store cupboard salad is the ultimate quick and easy lockdown lunch. The best bit, it’s ready in about ten minutes. You can of course use any tin of pulses you have and red pesto instead of green if that’s in the cupboard. Ideally, streaky bacon would be lush, but back bacon is equally joyous. Cheese wise, Parmesan is the perfect partner, but feta or cheddar works beautifully.
- Heat 1 tbsp of the oil in a frying pan over a medium heat. Add the bacon and cook, stirring occasionally for 4-5 minutes until crispy.
- Meanwhile chuck the peas into a pan of boiling water for 1-2 minutes. Drain and refresh and drain again thoroughly.
- To make the dressing, mix the pesto, vinegar, remaining oil and a pinch of salt together.
- Put the peas and lentils into a mixing bowl and add the dressing. Toss together and divide between 4 serving plates. Top with the bacon and feta if using and serve immediately.
2 tbsp olive oil
150g bacon, sliced
150g frozen peas
3 tbsp green pesto
1 tbsp white wine vinegar
1 tin green lentils, drained
2 handfuls of salad
40g feta optional