Gammon steak with puy lentils and stir-fried greens



Serves 2
 
Lentils have an undeservedly bad reputation, but they are delicious if properly cooked and served with complementary flavours. The orange juice in this dish gives it a real lift, which goes very well with the stir-fried greens. You need to find Puy lentils for this recipe: they are small and very dark green; and need no presoaking. 
 
Prep time: 5 minutes
Cooking time: 20 minutes
 
Ingredients:
• 2 x gammon steaks (100g each)
• Juice of two oranges (blood oranges, if you can find them)
• 200g Puy lentils
• 2 x bay leaves
• 400g Savoy cabbage, shredded and rinsed
• 2 x tbsp soy sauce
 
Preheat the oven to 180°C/350°F. Cover the lentils generously with water, add the bay leaves, and bring to the boil. Simmer gently for 20 minutes.

Put the gammon steaks into an ovenproof dish so that they lie side by side. Pour the orange juice over them and cover lightly with tin foil.  Put in the oven and bake for 10 minutes.
 
While the lentils and gammon are cooking, stir fry the cabbage with a few drops of water for a few minutes until it begins to wilt, then add the soya sauce and put the lid on. Allow to steam for a further 5-10 minutes, stirring occasionally.
 
Serve the gammon on a bed of lentils with the cooking juice poured on top, and the cabbage on the side.
 
Per Serving:
CALORIES: 364
FAT: 8g
PROTEINS: 32g
CARBOHYDRATES: 48g

© Joanna Hall 2012