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Beluga Lentil Spring Salad

Beluga Lentil Spring Salad

Beluga Lentil Spring Salad

Serves 6-8

1½ cups Sabarot beluga lentils
1½ litres water
1 shallot, finely chopped
2 medium carrots, peeled and cut into batons
1 large kumara, peeled and cut into batons
1 tsp Spice Trader sumac
1/2 Tbsp extra virgin olive oil (EVO)

140 g sliced smoked Pancetta , cut into 2 cm strips
1 red onion, finely chopped
Generous pinch Spice Trader chilli flakes
1 Tbsp
Romulo caperberries , rinsed
Juice 1 lemon
Sea salt and freshly ground black pepper, to taste
½ cup each chopped fresh flat leaf parsley and mint
1 log Buchette Nostalgie  
2 Tbsp Peter Gordon pomegranate & avocado oil dressing
Microgreens to decorate (optional)


Cook lentils in water with shallot until ‘al dente’ (approximately 15 minutes). 

Meanwhile toss carrot and kumara batons in EVO and sumac and roast in a moderate oven until lightly caramelised. 

Saute pancetta with onion until crisp. 

Combine lentils, carrot, kumara, onion and pancetta and add chilli flakes, caperberries and lemon juice.  Toss through the avocado & pomegranate dressing and stir through herbs.   Season to taste.  Break goat’s cheese into small pieces and arrange over salad.  Decorate with microgreens if using.

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