Ingredients for about 4 people:
2 bread rolls
about 2–3 tablespoons of olive oil
Fleur de sel
2 medium-sized onions
1 tablespoon of rapeseed oil
about 250 g of Beluga or Puy lentils
1 tablespoon of granulated vegetable stock
cumin
ground ginger
Coriander powder
Cardamom powder
Herb salt
Freshly ground black pepper
Just under 3 tablespoons apple or pear syrup
Approx. 150 g spinach
Approx. 100 g sorrel
2 garlic cloves
½ bunch of coriander
Also:
1 tablespoon each of sesame or sunflower seeds
Method:
1. For the spring salad, cut the bread rolls into pieces, drizzle with olive oil and sprinkle with fleur de sel. Toast in the oven at 180°C until crispy. You can also toast the bread pieces in a frying pan.
2. Peel the onions, cut them in half and slice them. Fry them vigorously in a frying pan with rapeseed oil for about 5 minutes.
3. Bring the Beluga or Puy lentils to the boil in a saucepan with 1 tablespoon of granulated vegetable stock. Simmer for just under 15 minutes. Remove from the heat and drain if necessary.
4. Add the cumin, ginger, coriander and cardamom powder, herb salt and the fried onions to the lentils. Add the apple or pear syrup as well. Stir well and simmer briefly. Finally, season to taste with herb salt and freshly ground black pepper.
5. Wash, trim, spin-dry and chop the spinach and sorrel.
6. Toast the sesame seeds and sunflower seeds in a pan without oil.
7. Peel the garlic, remove the central germ, then finely chop the garlic cloves.
8. Wash and dry the coriander, then finely chop it too.
9. Heat a frying pan with rapeseed oil, fry the garlic and coriander over a high heat, then add to the lentils.
10. Before serving, mix the lentil mixture with the spinach and sorrel, divide between flat plates and sprinkle with the toasted sesame seeds and sunflower seeds.
My tips:
- The sorrel can also be replaced with rocket or lamb’s lettuce.
- If you don’t like coriander, you can replace it with flat-leaf parsley.
Product description:
Spinach, a green and healthy treat. The local spinach season runs from March to December. It is sold as leaf spinach or root spinach. These are the same variety; only the harvesting method differs. Spinach loses its nutrients quickly, so it should be harvested fresh, bought fresh and used straight away. The fresh leaves of young spring spinach taste delicious raw, on a slice of bread or in a wrap. Alternatively, you can use the young leaves to make a healthy smoothie or pesto.
