Mountain lentils are a special type of pulse: Even if they are cooked for a very long time, they are firm to the bite, and therefore perfect for soups or salads – like this lentil salad with goat’s cheese and lavender honey. By the way, we think that this salad is maaa-vellous.
120 g mountain lentils
1 garlic clove
1 small carrot
1 small stick of celery
White wine vinegar
1 bunch of chives
125 g soft goat’s cheese
Preparation time: 15 minutes
Cooking time: 30 minutes
First of all, boil the mountain lentils. Wash the lentils, and then boil them in salty water for around 30 minutes, until they are soft. Now finely dice the onion, and crush the garlic in a press. Peel the carrots, wash the celery, and dice both of them into small pieces.
Things are hotting up: First sweat the onion and garlic in olive oil, then add the carrot and celery – until the vegetables are cooked, but still crisp. Mix the onion, garlic and vegetables in with the lentils and season everything with salt, pepper, lavender honey, white wine vinegar and olive oil.
Now cut the fresh chives into fine pieces, and mix them in with the lentils. Crush up the goat’s cheese with a fork. The building work starts now. Use half of the lentils to fill the three dessert rings. Add one third of the goat’s cheese to each dessert ring, and press it down with a fork. As a finishing touch, add another layer, using the remaining lentils. And now: Cover and refrigerate.
Grub’s up! Serve the salads on the plates, and garnish it with a little lavender honey. Toasted bread is also a good accompaniment.