Yesterday we went to visit a huge, noisy puddle. I don’t totally understand how the puddle came about as it hasn’t rained very much recently. Still, I’m only a dog – I can’t be expected to understand everything. They sometimes visit the puddle without me after the first time when I refused to get out of the car. Obviously I wasn’t frightened or anything (I’m a big black scary dog after all), but I didn’t see what there was to get excited about and I’m not a fan of loud noises.
Here is a photo of me in front of the puddle (if I look a bit sad it’s because I had just been told off for spraying sand into their lunch). I wanted to swim but, unlike the puddles near the house, this one moves too much and I find that annoying – it should decide where it wants to be and stick to it. I had great fun chasing away all the noisy white hens though (I assume they were hens – they made an awful racket)…
Everyone seemed to find this lentil salad delicious, although it’s not my bag at all. If dogs were meant to eat lentils they’d be born with big floppy ears and a fluffy tail.
Ingredients (serves 4)
250g Puy lentils, cooked according to instructions
2 tablespoon virgin olive oil
1 tablespoon lemon juice
1 red onion, finely diced
1 carrot, finely diced
8 cherry tomatoes, halved
1 stalk celery, finely diced
2 tablespoons of diced cucumber
100g feta cheese, crumbled
4 free-range organic eggs, softly boiled
Sea salt and freshly ground black pepper
½ teaspoon paprika
Place the cooked, drained lentils into a salad bowl with the onion, carrot, tomatoes, celery and cucumber. Add the olive oil, lemon juice and salt and pepper and toss well. Crumble the Feta cheese over the top, followed by the halved eggs and anchovies. Sprinkle with paprika and serve.