Nettle and Sorrel Pate
A versatile pate that can be altered to your own personal taste and used as a spread, dip or side.
Serves : 4
Prep : 10 minutes
Cook : 20 minutes
- 150g green lentils, cooked
- A good double handful (or a pint jug full) of fresh nettle tops, washed
- A handful of sorrel leaves, washed
- A few glugs of decent olive oil
- The juice of half a lemon
- Roughly 2tbsp of chopped chives (use wild garlic/three cornered leek if available)
- Salt and pepper to taste
- Blanch the nettle tops in boiling water for a couple of minutes to remove the stings. Drain well and squeeze out as much water as you can, place onto a chopping board.
- Put the lentils into a dry pan over a med-low heat and add a couple of glugs of oil, shake to mix.
- Lay the sorrel leaves on top of the nettles and chop both together as finely as you can. Add this to the lentils and mix through. (We added a good knob of butter at this point, but use a little more oil to keep it vegan).
- As the mixture heats through, add the lemon juice, salt, pepper and any other herbs you want to use to taste. Start to mash it together with the back of your spoon or a masher until it resembles a course pate. If you want a smoother and looser consistency, add a good dollop of crème fraiche (or dairy free alternative) and use a hand blender; this stage is up to you!
- Finally, remove from the heat and stir through the chives. Spoon into a serving bowl and eat with flat breads, pittas or serve as a side to your main course.