Friday, 4 May 2018

Lentils over Endive and Salsiccia

Warm lentil salad spread on top of roughly cut up endive makes a great combination.

A bit scrumpious buffalo mozzarella and Italian sausage.

I bought organic rose coloured lentils from the Gascogne region. D'Artagnan country. Maybe he ate lentils too becoming such a strong swordsman. LOL.

80 g lentils
20 g dried soup veggies
2 bay leaves
1 stalk lovage
3 spring onions
4 Italian sausages
100 g buffalo mozzarella
10 basil leaves
A bit balsamic cream

1 tsp whole grain mustard
2 tbsp olive oil
1 tbsp white balsamic vinegar
Dried salad herbs
Salt and pepper

Cook the lentils with unsalted water, dried soup veg, bay leaves and lovage until tender. Took me around 25 min.
Make the dressing, chop the salad and grill the sausages.

No comments:

Post a Comment