Lukewarm lentil roast potato salad

Name: Lukewarm lentil roast potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp - 250 g lentils (e.g. pardina); 7-10 Tbsp - 1 large carrot; 7-10 Tbsp - 1 small stick of leek; 7-10 Tbsp - Salt; 7-10 Tbsp - Pepper; 7-10 Tbsp - 300 g waxy potatoes; 7-10 Tbsp - 4-5 Tbsp Öl; 7-10 Tbsp - 100 ml apple juice; 7-10 Tbsp -•; 7-10 Tbsp - 1-2 tsp honey; 7-10 Tbsp - 100 g endive or picking salad; 7-10 Tbsp - 8 thin slices (approx. 80 g) Kasseleraufschnitt

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp - 250 g lentils (e.g. pardina)
7-10 Tbsp - 1 large carrot
7-10 Tbsp - 1 small stick of leek
7-10 Tbsp - Salt
7-10 Tbsp - Pepper
7-10 Tbsp - 300 g waxy potatoes
7-10 Tbsp - 4-5 Tbsp Öl
7-10 Tbsp - 100 ml apple juice
7-10 Tbsp -•
7-10 Tbsp - 1-2 tsp honey
7-10 Tbsp - 100 g endive or picking salad
7-10 Tbsp - 8 thin slices (approx. 80 g) Kasseleraufschnitt

Directions

1
Rinse lenses cold. Cover and cook in approx. 3⁄4 l of boiling water for approx. 30 minutes.
2
Peel and wash the carrot and cut into small cubes. Clean, wash and cut leek into fine rings. Add the vegetables to the lentils approx. 5 minutes before the end of the cooking time, season with salt and cook until done.
3
Drain the lentils and let them cool down a little.
4
Peel, wash and dice the potatoes. Heat 2 tablespoons of oil in a coated frying pan. Fry the potatoes all around for about 15 minutes until crispy. Season with salt and pepper.
5
Mix apple juice, vinegar, salt, pepper and honey. Stir in 2-3 tablespoons of oil. Clean, wash and pluck the salad into pieces. Mix lentils, potatoes and vinaigrette, season to taste if necessary.
6
Fold in endive salad. Arrange salad on plates. Arrange the cured pork on top.