Two Kinds of Lentils with Potatoes and Sea Locust (Vera Int-Veen)

Drain the soaked lentils in a colander. Peel and chop shallots and garlic. Heat the oil in a saucepan and sweat the shallots, garlic and lentils in it. Add 200 ml of vegetable stock and reduce completely. Season with Tuc Meric, pepper mixture and salt.

Peel the potatoes and cut into small cubes. Boil with enough water that everything has evaporated by the end of the cooking time.

Spread half of the mixture on a flat sheet to cool. Cut the dates, apricots and sugar snap peas into strips and add to the lentils in the pan.

Chop the coriander and parsley, add half of them to the pan. Season to taste with chilli, pepper, salt and tomato vinegar, date syrup and ginger zest.

Add the remaining chopped herbs to the cooled lentils and finely chop in the blender. Knead the egg, egg yolk and spices into the lentil mixture, adding enough breadcrumbs to make a malleable mixture. Season to taste with salt and pepper. Remove about 1 tbsp of the mixture at a time and shape it into a ball or cam. Fry the balls in portions in the hot fat for about 3-4 minutes until golden brown.

Add butter to the potatoes, mash, season with nutmeg and salt.

Loosen the crabs from the shell and pull the intestines. Put on a plate with butter, pepper and salt and heat in the oven.

Put the whole egg and sunflower oil in a tall, narrow container. Add the lemon, chilli and salt and mix with the hand blender from bottom to top to form a mayonnaise. To make them thicker, add more oil.

Arrange the lentil vegetables in the middle of the plates, each with two crispy lentil balls. Place a mash of mashed potatoes next to it and two grasshopper shrimps.

Image rights: Wiese Genuss