Feeds – 4-6

Preparation Time – 10 minutes

Cooking time – 1hr

Ingredients – 

confit garlic – 

3 heads of garlic – peeled

250-300g olive oil – just enough to cover the garlic

300g cooked Merchant Gourmet Puy lentil 

½ Cantaloupe melon – finely sliced

1 red onion – finely sliced into rings

4tbsp of caper berries

2 limes – zested, sliced and juiced

1 green chilli – finely sliced

small bunch of coriander – ends trimmed

generous sprinkle of sea salt flakes

several turns of freshly ground black pepper

several good glugs of confit garlic oil plus 2 tbsp on confit garlic 

Ingredients – 

Begin by making your confit garlic. I like to batch make this in bulk and keep it in a jar to use at will.

Peel each of your garlic cloves then place them in a saucepan and cover with oil. Place over a medium heat and bring almost to boil then turn the temperature down to the lowest heat and allow to simmer for around an hour or until the cloves are soft but not mushy. Allow to cool a little then transfer the cloves and oil to a sterilised jar and store until ready to use. 

Prepare all remaining ingredients then begin by combining the Puy lentils and confit garlic (both oil and garlic). Add a little seasoning then scatter the Puy lentils across the base of your serving platter and add on top all the remaining ingredients. Finish with lime zest, seasoning, extra coriander, chilli and little extra drizzle for the confit garlic oil. Serve immediately