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Warm Beluga Lentil Salad with Pear & Gorgonzola | Nutty & Savoury
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35 min
Quick
Gurkerl Küche
Ein aromatischer mediterraner Hauptspeisensalat für den Herbst: Fein-nussige Beluga-Linsen verbinden sich lauwarm mit saftig karamellisierten Birnenspalten aus der Pfanne, cremig-pikantem Gorgonzola, knackigen Walnüssen und frischem Rucola. Abgerundet mit einer edlen Balsamico-Honig-Vinaigrette.
Preparation method
Rinse the beluga lentils in a fine sieve under cold water. Place in a pot with twice the amount of unsalted water, bring to a boil, and gently simmer over medium heat for about 20 minutes until al dente. Then drain, allow the steam to evaporate briefly, and set aside while still lukewarm.
Toast the walnuts in a non-stick pan without fat over medium heat for 2–3 minutes until fragrant. Remove from the pan and roughly chop.
Wash the pears, quarter, core, and cut into thin wedges. Heat 1 tbsp of olive oil in the same pan, add the pear wedges, and fry on both sides for 2–3 minutes until golden brown. Drizzle with 1 tsp of honey, let caramelise slightly for a moment, then remove from the heat.
Chef's tip
Make sure to toss the beluga lentils with the dressing while they are still lukewarm, as this allows them to absorb the subtle flavours of balsamic vinegar and olive oil particularly well.
Ingredients
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