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You’re menu planning for the season has just gotten easier
200g Birch & Waite Smokey Chipotle Mayonnaise
100g Birch & Waite Balsamic & Olive Oil Vinaigrette
1kg Small Squid Tubes, cut into pieces & scored
1 Chorizo, chopped
200g Baby Brown Lentils
100g Onion, sliced
150g Carrot, diced
150g Fennel, sliced
20g Chives, finely sliced
20g Flat Leaf Parsley
1. Pan fry carrot and onion in a little oil. Add drained lentils
2. Cover with a little water (or chicken stock) until lentils are tender
3. Drain if any liquid is remaining. Add Birch & Waite Balsamic & Olive Oil Vinaigrette and fennel. Set aside
4. Pan sear squid in a hot pan. Remove from pan when just cooked. Repeat with chorizo
5. Spread Birch & Waite Smokey Chipotle Mayonnaise onto serving plate. Top with combined warm ingredients
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