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Lukewarm Beluga Lentil Salad with Oven-Caramelized Goat Cheese
(0)
35 min
Quick
Gurkerl Küche
Ein raffinierter mediterraner Hauptspeisensalat voller Aromen: Zarte, nussige Beluga-Linsen treffen auf im Backrohr mit Honig und Thymian karamellisierten Ziegenkäse, saftige Paradeiser, geröstete Walnüsse und frischen Rucola.
Ingredients
Preparation method
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Rinse the Beluga lentils in a sieve with cold water. Place in a pot along with the vegetable broth, bring to a boil, cover, and cook over medium heat for about 20–25 minutes until al dente. Then drain and allow to steam off briefly.
Slice the goat cheese log into approx. 1.5–2 cm thick medallions and place them on the baking sheet. Drizzle each medallion with a little liquid honey and sprinkle with fresh thyme leaves and some ground pepper. Add the cherry tomatoes and drizzle with a few drops of olive oil. Bake in the oven for about 8–10 minutes until the cheese softens and browns slightly.
Chef's tip
Mix the Beluga lentils with the vinaigrette while they are still lukewarm – this way they absorb the flavors of the spices and dressing particularly well.
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