John Myers
Ingredients for 4 servings:
- 150 g lentils, red
- 150 g lentils (beluga lentils)
- 3 peppers, one each red, yellow, and orange
- 1 bunch of spring onions
- 8 tbsp olive oil
- 7 tbsp Balsamic vinegar, white
- 2 tsp mustard, medium hot
- 2 tsp mustard, sweet
- 2 pieces of feta cheese (200 g each)
- 1 egg(s)
- Flour
- sesame
- pepper
- Parsley
Instructions
Working time approx. 40 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 40 minutes
with red lentils and beluga lentils (vegetarian)
Cook the beluga lentils and red lentils according to the package instructions and drain well. Dice the bell peppers. For the marinade, mix the olive oil, balsamic vinegar, medium-hot mustard, and sweet mustard well. Place the drained lentils and diced bell peppers in a bowl and toss with the marinade. The salad should marinate for at least two hours, but preferably overnight. Just before serving, add the parsley and sliced spring onions. Divide each feta cheese in half and coat it all over in flour to ensure the outside is dry. Then coat the cheese completely in egg and sesame seeds. Fry the cheese in hot oil in a pan on both sides until crispy, allowing the sesame seeds to form a crust. Once the crust is nice and firm, reduce the heat and continue frying the cheese. The sesame seeds will form a crispy crust around the cheese, which should be soft but not runny on the inside. Serve the lentil salad on a plate and add the warm goat cheese. Notes: Of course, everyone can use whatever peppers they like best. I used red, yellow, and orange because of the beautiful color combination.
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