Lentil salad with beans and Sbrinz AOP
Lentil salad with beans and Sbrinz AOP
For 4 persons
Preparation: approx. 30 minutes
Lentils:
– 200 g green lentils
– 400 g fresh peas, shelled
– 3 tbsp white wine vinegar
– 2 tbsp rape oil
– Small bunch of mixed herbs, e.g. peppermint, dill, basil, parsley, chives, finely chopped
– 1 tsp salt
– A few twists of ground pepper
Bowls:
– 1 onion, finely sliced
– 1 tbsp butter
– 200 g green beans
– 100 ml white wine
– Salt, pepper
– 200 g mangetouts
– Salt, pepper to taste
– 100 g Sbrinz AOP, in pieces
– 50 g baby spinach
– Sprig of dill, plucked
Lentils:
Bring water to a simmer, cook for approx. 25 minutes until soft and drain well. Mix with peas and all other ingredients up to and including pepper while still hot.
Bowls:
Stew onion in the warm butter, add beans and continue to sauté gently for 4–5 minutes. Add wine, cover and cook for 8–12 min- utes until soft, season and remove. Then fry the mangetouts in the same pan, season.
Serving:
Spoon lentils into bowls, divide beans and mangetouts over the top, garnish with Sbrinz, spinach and dill.
