Day 10 - Wednesday, 15 Oct 2014

Lauren's observation: Here our shadows at noontime point south because the sun is north of us. At home, they point north because the sun is south of us.

We spent the day around Wanaka, strolling and rolling for several hours. Had lunch at one of the Monteiths cafes, including some Indian lentil salad that I thought was really good. Visited one of the pharmacies and the Salvation Army Thrift Store, always fun for me.

Here's one recipe for the salad:

http://cookingmatters.org/recipes/lentil-mango-salad

Ingredients
540-mL can lentils, drained and rinsed
1 mango, coarsely chopped
1/2 red onion, coarsely chopped
2 garlic cloves, minced
1/2 tsp cinnamon
1/2 tsp coriander
1/4 cup lime juice
2 tbsp chopped cilantro leaves
Instructions
COMBINE lentils with mango, onion and garlic in a medium bowl. Sprinkle with cinnamon and coriander. Drizzle with lime juice and stir to combine. Stir in cilantro.

This one may be closer (this one includes cumin)

Serving Size
Serves 5, 1 cup per serving
Ingredients
1 cup dried brown lentils
1 medium mango or apple
1 medium red bell pepper
1 large lemon
¼ cup canola oil
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup minced fresh parsley and/or cilantro (optional)
½ cup chopped walnuts or toasted coconut (optional)
Materials
Colander
Cutting board
Fork
Large bowl
Large pot
Measuring cups
Measuring spoons
Mixing spoon
Sharp knife
Small bowl

Instructions
In Advance 

In a large pot, add lentils. Cover with water by 2 inches. Bring to a boil over high heat. Reduce heat to a simmer. Cook until tender, about 20 minutes. Drain.
Preparation

Rinse, peel, and dice mango. Rinse and dice bell pepper.
Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.
If using, rinse and chop cilantro. Chop walnuts or toasted coconut.
In a large bowl, use a fork to whisk together lemon juice, oil, cumin, salt, and pepper. Add cooked lentils, mango, and bell pepper. Mix well. If using, stir in herbs and nuts or coconut.
Chef's Notes
This salad will keep in the refrigerator for up to 3 days. Add more lemon juice to kick the flavor back up after sitting.
Serve as a light main dish using seasonal summer mangoes or fall apples. Top with chicken or pork if you like.
For best flavor, use olive oil in place of canola oil if available.

Lauren wondered if the orange chunks could have been papaya.

We ended up getting a $30 parking ticket for parking in a P30 zone (30-minute parking, we later figured out) for more than 2 but fewer than 4 hours. We just paid it and chalked it up to experience.

Altogether a lovely day, a great ending to our stay in this beautiful place.