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Beluga Lentil Salad with Burrata | With Oven-Roasted Grapes
(0)
35 min
Quick
Gurkerl Küche
Ein eleganter mediterraner Hauptspeisensalat für den Herbst: Aromatische Beluga-Linsen, im Backrohr karamellisierte Weintrauben und knackige Walnüsse, gekrönt von herrlich cremiger Burrata und feinem Balsamico-Dressing.
Ingredients
Preparation method
Preparation & oven-roasted grapes
Preheat the oven to 200 °C top/bottom heat. Wash the red grapes, pat dry, place on a baking tray lined with baking paper, drizzle with 1 tbsp of olive oil, and season with a pinch of salt. Roast in the hot oven for about 15 to 20 minutes until the skin bursts slightly and the grapes caramelize wonderfully.
Roughly chop the walnut kernels and toast them in a dry pan over medium heat for 2 to 3 minutes until golden brown and fragrant. Then leave them to cool on a plate.
Cooking & marinating lentils
Rinse the Beluga lentils under cold water. Bring to a boil in a pot with the vegetable broth and simmer covered over medium heat for about 20 minutes until al dente. Then pour through a sieve and let drain briefly.
Chef's tip
Be sure to toss the Beluga lentils with the balsamic vinaigrette while they are still lukewarm – this allows them to ideally absorb the delicate acidity and flavour.
Instead of walnuts, toasted pine nuts or pecans also work wonderfully for extra crunch.
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