Beluga-Hokkaido salad with goat cheese and walnuts
very easy
35 mins
35 mins
Ingredients
- 250 g Beluga Lenses
- 1 (approx. 1 kg) Small Hokkaido pumpkin
- 1 chili pepper
- 1 Garlic clove
- 1/2 bunch flat leaf parsley
- 50 g Walnut kernels
- 7 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 6-7 Tsp Honey
- 4-5 Tbsp White wine vinegar
- 1 TEASPOON Curry Powder
- 50 ml Vegetable broth
- 1 (200 g) Roll of soft goat cheese
- baking paper
Directions
- 1
Soak the lentils overnight in plenty of cold water. Drain the lentils and place them in a pot. Cover with water, bring to the boil and simmer for about 25 minutes
- 2
In the meantime, wash pumpkin, rub dry, halve and remove seeds. Cut pumpkin into cubes of about 1 cm. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Peel garlic and press it through a garlic press. Wash parsley, shake dry and chop roughly. Coarsely chop the walnuts. Roast in a pan without fat for 2-3 minutes while turning
- 3
Heat 1 tablespoon of oil in a large coated frying pan. Fry about half of the pumpkin cubes for about 8 minutes while turning. Season with salt and pepper and remove. Fry the rest of the pumpkin in 1 tbsp. oil in the same way. Pour the lentils into a sieve and quench. Mix 5 tbsp oil, 1 tsp honey, garlic, chilli, vinegar, curry and stock. Add lentils, pumpkin cubes and walnuts, fold in. Season to taste with salt, pepper and honey
- 4
Cut the cheese into about 12 slices and place them on a baking tray lined with baking paper. Season cheese with salt and pepper and sprinkle with 4-5 teaspoons of honey. Caramelise slightly under the hot grill for about 3 minutes. Arrange the salad in a bowl. Spread cheese slices on top
- 5
with 6 people:
- 6
waiting time approx. 8 hours
Nutrition Facts
530 kcal
46 g
27 g
21 g
More Delicious Recipes
