Contents of your meal kit:
mahi mahi
beluga lentils
vegetable vinaigrette
french dressing base
baby greens
sunflower seeds
pecorino
Equipment needed: outdoor grill, medium to large saucepan, salad bowl
Finishing steps:
- Preheat grill to med-high.
- Bring water to boil in medium saucepan (see note for water amount). Once boiling, turn down to low, add lentils, and cook 8-10 minutes (or until tender).
- Rub mahi mahi all over with olive oil and season with salt and pepper. Place a piece of foil on the grill and place the fish on the foil and cook until done, 6-8 minutes. (Closing the lid will speed up the cooking process, just check frequently to avoid flare-ups.)
- Once lentils are done, drain excess water and toss gently with vegetable vinaigrette and a drizzle of olive oil. Season with salt and pepper to taste.
- Pour french dresssing base into the bottom of your salad bowl and add an equal amount of oil (see note below). Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently with dressing, sunflower seeds, and pecorino cheese. Season with salt and pepper is needed.
Notes:
- When recipe calls for water, add the following amounts: 1 ¼ cups for 2 portion, 2 ½ cups for 4 portions, 3 ¾ cups for 6 portion.
- If you have it, use a neutral oil such as sunflower or grapeseed oil for the dressing. If you don’t have either of those, olive oil will work just fine.