Beluga lentil salad
Ingredients
200 g beluga lentils
2 carrots
2 courgettes
For the dressing:
60 g sundried tomatoes in oil
20 g ginger, freshly ground
6 tbsp extra virgin olive oil
6 tbsp white balsamic vinegar
2 tbsp Tikka curry paste (see tip)
1 tbsp chilli oil
freshly ground fine sea salt and white pepper
Method
1 Cook the lentils in salted water, for about 18 minutes.
2 Wash and peel the carrots and chop into 1 cm dice. Add to the lentils and cook for another 2 minutes, then drain immediately. Rinse under running cold water and drain well.
3 Wash the courgettes, chop into 1 cm dice and add to the lentils.
4 Finely chop the sundried tomatoes. Mix all remaining
dressing ingredients and add the chopped tomatoes.
5 Mix the lentils with the dressing and season to taste, with salt and pepper.
Tip: these small, black lentils glisten when they cook, which makes them look like Beluga caviar. Since they do not disintegrate when cooked, they work equally well in appetisers, side dishes or as garnish. Tikka curry paste is a popular ingredient in Northern Indian cuisine and mainly used for sauces and marinades. Add some olive oil if desired.
Extracted from Tibits At Home (pictured). For for information on Tibits recipes and restaurants, visit www.tibits.co.uk
200 g beluga lentils
2 carrots
2 courgettes
For the dressing:
60 g sundried tomatoes in oil
20 g ginger, freshly ground
6 tbsp extra virgin olive oil
6 tbsp white balsamic vinegar
2 tbsp Tikka curry paste (see tip)
1 tbsp chilli oil
freshly ground fine sea salt and white pepper
Method
1 Cook the lentils in salted water, for about 18 minutes.
2 Wash and peel the carrots and chop into 1 cm dice. Add to the lentils and cook for another 2 minutes, then drain immediately. Rinse under running cold water and drain well.
3 Wash the courgettes, chop into 1 cm dice and add to the lentils.
4 Finely chop the sundried tomatoes. Mix all remaining
dressing ingredients and add the chopped tomatoes.
5 Mix the lentils with the dressing and season to taste, with salt and pepper.
Tip: these small, black lentils glisten when they cook, which makes them look like Beluga caviar. Since they do not disintegrate when cooked, they work equally well in appetisers, side dishes or as garnish. Tikka curry paste is a popular ingredient in Northern Indian cuisine and mainly used for sauces and marinades. Add some olive oil if desired.
Extracted from Tibits At Home (pictured). For for information on Tibits recipes and restaurants, visit www.tibits.co.uk