Goose and plum rolls on lentil salad

Name: Goose and plum rolls on lentil salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Beluglinsen; 3 stalks of celery; 3 Carrots; 4 Stem(s) Parsley; 2 Pomegranate; 2 TABLESPOONS liquid honey; 1 TABLESPOON Balsamic vinegar; 2 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 24 Soft plums; 24 (approx. 400 g) thin slices of smoked goose breast; 7-10 Tbsp wooden skewers; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Beluglinsen
3 stalks of celery
3 Carrots
4 Stem(s) Parsley
2 Pomegranate
2 TABLESPOONS liquid honey
1 TABLESPOON Balsamic vinegar
2 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
24 Soft plums
24 (approx. 400 g) thin slices of smoked goose breast
7-10 Tbsp wooden skewers
baking paper

Directions

1
Cook the lentils in boiling water for about 10 minutes. Wash and clean the celery and cut into fine strips. Clean, peel and roughly grate the carrots. Wash parsley, shake dry and pluck off leaves.
2
Cut the pomegranates in half. From 1 1⁄2 Knock out the seeds of the apples. Squeeze the remaining half.
3
For the vinaigrette, mix pomegranate juice, honey and vinegar, fold in oil. Season to taste with salt and pepper. Drain the lentils in a sieve and let them drain well. Mix with carrots, celery, parsley, pomegranate seeds and vinaigrette.
4
Leave to infuse for about 30 minutes.
5
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wrap 1 plum in 1 slice of smoked goose breast. Fix with a wooden skewer. Place the rolls on a baking tray lined with baking paper.
6
Fry in a hot oven for about 10 minutes. Remove and arrange on the lentil salad while still warm.