Salad lantiy ak mango marinated pikant ak boul fwomaj kabrit fri

Peel the mango and cut into fine wedges. Then place them side by side in a bowl. For the vinaigrette, puree the peppers with vinegar, honey and a little sea salt. Then withhold olive oil. Pour everything over the mango and let it steep for at least 3 hours at room temperature.

Soak the lentils (depending on the variety) in cold water for at least 2 hours. Now sauté the carrot and shallot in olive oil. Then add the poured lentils and sweat with them. Deglaze with vegetable stock and simmer for approx. 20 minutes until the liquid has been absorbed and the lentils are cooked through. In the meantime, let the sugar caramelize in a pan. Then deglaze with vinegar and orange juice. Boil the caramel and add to the cooked lentils together with the orange peel and butter and season with salt and pepper. The salad should be lukewarm when served.

Put the goat cheese in a bowl and mash it with a fork. Now add thyme if you like. Also honey and a little pepper. Then form small balls (so that there are 2-3 balls per person). Now roll the balls first in the flour, then in the beaten egg and finally in the breadcrumbs. Place in the freezer for 15 minutes before deep-frying to prevent them from leaking. Finally, fry the goat cheese balls in enough oil in a pan. Be careful when turning!