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Mince garlic more easily

When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board and this also helps draw the juices out more quickly.

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Recipe by:	Abigail Donnelly
Serves:	4
Allergens:	Wheat free / Gluten free
Dietary considerations:	Health conscious / Heart friendly / Vegan
Category:	Vegetarian / Great value
Prep time:	15 minutes
Cooking time:	20 minutes
Ingredients: 2 orange peppers 2 red peppers 8 cloves garlic Olive oil, to drizzle 2 x 410 g cans lentils, drained 3 T sun-dried tomato pesto 100 g olives, chopped 1 red onion, chopped 12 basil leaves, chopped Watercress, to serve Carrot curls, to serve Celery curls, to serve
Cooking instructions: Preheat the grill until hot. Place the peppers and garlic on a baking tray, drizzle with oil, and grill until soft. Peel the skins from the peppers and slice. Mix together the peppers, garlic, lentils, sun-dried tomato pesto, olives, onion and basil leaves. Chill and scatter over the watercress, carrot and celery. Per serving: 861kJ, 8.5g protein, 9g fat, 20.6g carbs
Wine: Van Loveren Pinot Grigio 2006

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How to:

Mince garlic more easily

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