John Myers
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Red Lentil Salad with Sea Ham
The perfect red lentil salad with sea ham recipe with a picture and simple step-by-step instructions.
Red Lentil Salad:
- 200 g Red lenses
- 650 ml Vegetable broth
- 50 g Carrot cooked
- 50 g Cooked leek
- 50 g Celery bulb cooked
- 30 g Broccoli cooked
- 30 g Red pointed peppers
- 1 tbsp Seasonal herbs
- 1 pinch Sea-Salt
- 1 pinch Cayenne
Ham:
- 6 piece Norderneyer sea air ham
- 6 piece Radish
Marinade:
- 1 tbsp Cooking oil
- 1 tsp Wine vinegar
Lentil Salad:
- Bring the chopped vegetables with the vegetable stock, with the red lentils, which do not have to swell beforehand, and the spices together for 10 minutes until everything is cooked. Then pour the contents through a sieve, use the broth for other purposes and let the lentil contents cool down.
Plate portions:
- Cover the starter plates with some lentil salad, a few radishes and a few slices of sea ham
The whole goes with:
- The lentil salad is ideal as a starter or side dish to fish and meat dishes.
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