John Myers
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Belugal Lentil Salad with Mountain Peaches
The perfect belugal lentil salad with mountain peaches recipe with a picture and simple step-by-step instructions.
salad
- 100 g Beluga lentils
- 2,5 Mountain peaches
- 2 Tomatoes
- 1 Mini cucumber
- 2 Spring onions
- 200 g Goat feta
- 1 bunch Leaf parsley
dressing
- 0,5 Mountain peach
- 1 Clove of garlic
- 1 tsp Dijon mustard
- 2 tbsp Lime juice
- 1 tbsp Honey
- 1 shot Brandy – a decent one
- 70 ml Rapeseed oil – a good one
- Black pepper from the mill
- Salt
salad
- Bring the lentils to the boil with enough water and then simmer for about 18 minutes at medium temperature. The lenses should still have some bite. Then pour over a sieve, rinse under cold running water and drain well and then transfer to a salad bowl.
- Halve the peaches, remove the stone and cut into bite-sized pieces and add to the lentils. Quarter the tomatoes, remove the seeds, cut into cubes and also add to the bowl.
- Peel, halve and slice the cucumber and then add to the lentils. Cut the spring onions into fine rings and finely chop the parsley and add to the salad bowl. Now cut the feta into small cubes and add to it. And now mix everything together well.
dressing
- Cut half the mountain peach into large pieces and place in a tall container. Add all other ingredients and mix with the magic wand to a creamy dressing.
finish
- Now pour the dressing over the salad, stir again vigorously and then serve.
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