Spicy mixed beluga lentil salad

Ingredients for 4 servings:

• 80 g beluga lentils
• 4 tbsp light fish sauce (kecap ikan)
• 100 g lamb’s lettuce
• 1 m.-large lettuce(s)
• 120 g feta cheese
• 8 tbsp oil
• 3 tbsp white wine vinegar
• 1 tbsp Aceto balsamico, dark
• 2 tbsp lemon juice
• 4 tbsp water
• 1 tbsp soy sauce, light
• 1 tsp white sugar
• 2 pinches of black pepper, freshly ground
• 1 tbsp herbs de Provence
• 4 g beef broth
• 2 garlic cloves, fresh
• 2 tomatoes, fully ripe
• n. B. Grapes, white, seedless
• 1 bell pepper(s), red
• 2 nectarines, ripe

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

a vegetarian recipe from Italy

Cook the lentils according to the package instructions, adding 4 tablespoons of light fish sauce (kecap ikan), strain, and cool. Gently mix the liquid ingredients for the dressing, mince the garlic cloves, and mix with the sugar, pepper, meat broth, and Provençal herbs. Mix 4 tablespoons of the dressing into the lentils. Wash the lettuce, shred the leaves slightly, and divide between four serving plates. Wash, deseed, and finely dice the bell peppers. Thinly slice the green part of the spring onion, reserving the rest for another purpose. Peel and deseed the nectarines, and finely dice the flesh. Dice the feta cheese, mix half into the lentils, and use the rest for garnishing. Wash the grapes and remove the stems. Wash the tomatoes and cut them into eighths lengthwise. Sprinkle the lettuce with 2 tablespoons of beluga lentils and 1 tablespoon of diced bell pepper per plate, and drizzle with 1 tablespoon of the dressing. Wash the lamb’s lettuce, remove any root stalks, and add the lamb’s lettuce to the lettuce. Divide the remaining lentils among the serving plates and drizzle with the remaining dressing. Garnish with the appropriate ingredients and serve.