ingredients

 

2 4 6 8 Servings

• 100 grams goat cheese, with rind

• 70 grams pancetta

• 0.5 bunch fresh curly parsley

• 1 handful fresh tarragon

• 2 tablespoons olive oil

• 1 red onion

• 4 radishes

• 1 little gem lettuce

• 25 grams OR 8 halves walnut halves

• 125 grams puy lentils

• 2 bay leaves

• 0 a few dried porcini mushrooms

• 2 tablespoons balsamic vinegar

• 1 tablespoon sugar

implements

 

for cooking 2 servings

• small saucepan

• medium saucepan

• frying pan

• large plate

instructions

 

1. In the medium pan boil water adding a handful of crushed porcini and 2 bay leaves. Add 125g of puy lentils and cook for about 15–17 minutes.

2. Dice the red onion.

3. In the small saucepan heat 1 tablespoon of olive oil and soften the onion for 3 minutes without getting it brown. Add 2 tablespoons of balsamic vinegar and 1 tablespoon sugar. Cover and cook on low heat for another 4-5 minutes allowing the onions to caramelise.

4. Line the grill with kitchen foil and set to high.

5. Heat up the frying pan (with no oil on it) and fry the pancetta for 3-4 minutes until crisp. Transfer the pancetta onto a plate covered with sheets of the paper kitchen towel to get rid of excess oil and then mix it with the caramelized onions in the small saucepan. Take it off the heat and keep warm.

6. Chop 25g of walnuts, 4 radishes, parsley and a few tarragon leaves.

7. Cut the goat’s cheese into 4 slices. Place under the grill for 3-4 minutes until the cheese starts to brown and bubble, but does not melt.

8. Cut little gem lettuce into quarters.

9. Drain the lentils and take out the bay leaves. Put the lentils back into the pan, but take it off the heat. Add caramelized onions, walnuts, radishes and chopped herbs. Mix it all very gently.

To serve - Pile the lentils in the middle of the plate and place 2 goat’s cheese slices on the bed of the warm lentil salad.