I got caught in the middle of the top-secret of all surprises, wearing a pink leopard print apron with a chocolate covered spatula in hand. There are surprises that if discovered before their time maybe bum the surprise-giver out for a split second, but really aren’t that big of a deal. Like when you plan a birthday breakfast in bed, but your spouse wakes up early and finds you mixing a bowlful of eggs in your jammies. You easily just snap with a smile, “get back to bed!” and continue whisking. Then there are those top-secret surprises that are a really really big deal and your brother would probably kill you if you spoiled it. Like when he plans a surprise proposal to his girlfriend (Alexis) of 5 years on a hike with her best friend, followed by a surprise engagement barbecue with family and close friends. And there you are, baking a two-tiered deep chocolate layer cake in your parents’ kitchen on a Friday night for the engagement barbecue the next afternoon when your mom texts you, “Alexis is bringing me home from dinner, HIDE ALL EVIDENCE!”
Finally April! The beginning of a new season and warmer days. After a long time off, for celebrating Easter in Åre, and a nasty cold that I got just before the journey, I’m now charged with new energy and longing for the barbecue season!
Today’s recipe is a refreshing early spring beluga lentil salad with kale and pomegranate served with lemon-tahini dressing. This is a great vegan and gluten-free midweek dinner recipe. Packed with proteins, healthy fats and vitamins you really want in your diet after all winter and early spring holidays. This lentil salad is just perfect for a Meatless Monday!
