Dive into a delicious culinary adventure with our recipe for Beluga Lentil, Avocado, Cabbage and Feta Salad. Beluga lentils, rich in flavor, blend harmoniously with the crunch of cabbage and the sweetness of feta. An irresistible combination that will make you melt with pleasure with every bite. Let yourself be tempted by this taste experience, and personalize it with your own creative touches, adapting the ingredients according to the seasonal produce available!
Ingredients for 4 people :
- 200 g of 8-minute “quick-cook” Beluga lentils
- 1 lawyer
- 1 pear
- 150 g feta cheese
- 1 quarter red cabbage
- 20 g sesame seeds
- 1 small bunch mint
- 1 lemon
- Olive oil
- Mustard
- 1 teaspoon honey
- Salt and pepper
The Recipe
- Cook your lentils in boiling water in a saucepan. Drain after 8 minutes and leave to cool.
- Peel your pear and cut into small cubes. Place in a bowl with a little lemon juice to prevent darkening.
- Cut the avocado and red cabbage into small cubes.
- Finely chop your mint leaves.
- Prepare an express vinaigrette with: a tablespoon of mustard, a teaspoon of honey, the juice of a lemon and a small glass of olive oil. Season as required with salt and pepper.
- In a salad bowl, mix the lentils, diced pear and avocado, crumble the feta, add the chopped mint, chopped red cabbage and vinaigrette. For a little crunch, add sesame seeds!
8-minute cooking” Beluga lentils
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Mixed with a potato and seafood salad: a real caviar effect
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Firm lentils with good baking properties
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For extraordinary colors
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Quick cooking in 8-9 minutes
