Serves: 10
Prep time:
| Birch & Waite Smokey Chipotle Mayonnaise | 200 g |
| Birch & Waite Balsamic & Olive Oil Vinaigrette | 100 g |
| Small Squid Tubes, Cut Into Pieces & Scored | 1 kg |
| Baby Brown Lentils | 200 g |
| Onion, Sliced | 100 g |
| Carrot, Diced | 150 g |
| Fennel, Sliced | 150 g |
| Chives, Finely Sliced | 20 g |
| Flat Leaf Parsley | 20 g |
Method
- Pan fry carrot and onion in a little oil. Add drained lentils
- Cover with a little water (or chicken stock) until lentils are tender
- Drain if any liquid is remaining. Add Birch & Waite Balsamic & Olive Oil Vinaigrette and fennel. Set aside
- Pan sear squid in a hot pan. Remove from pan when just cooked. Repeat with chorizo
- Spread Birch & Waite Smokey Chipotle Mayonnaise onto serving plate. Top with combined warm ingredients
Tips:
Make a tasty salad – add mixed lettuce leaves to the ingredient. Drizzle Birch & Waite Smokey Chipotle Mayonnaise over salad
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