Oriental lentil salad with Snøfrisk

A feast for the senses! This salad combines smooth and spicy, sweet and sour, mild and spicy ingredients to create a truly oriental taste experience topped off with the cool white of Snøfrisk®. Close your eyes and dream of sitting under the palm trees in the courtyard of the seraglio.

Difficulty: Medium

Time: 60 min

Product in the recipe
Snøfrisk® Original Read more

Ingredients

4 Servings

500 g small tomatoes
2-3 tbsp icing sugar
Salt, pepper
8 tbsp olive oil
300 g green Puy lentils
1 onion
1 clove of garlic
30 g dried apricots
4 tbsp white wine vinegar
2 tbsp brown sugar
100 g lamb's lettuce
0,5 bunch spring onions
1 bunch coriander
1 tbsp mustard
2-4 merguez
300 g Snøfrisk® Original

Here is how you do it

For the tomatoes: Blanch the tomatoes, then rinse in cold water, peel, cut in half lengthwise and remove the seeds. Place the tomatoes on a baking tray, sprinkle with icing sugar, salt and pepper and drizzle with 2 tbsp oil. Roast the tomatoes in a preheated oven at 100 °C for approx. 2 hours.

Cook the lentils in boiling water for approx. 20 minutes. Peel the onions and garlic and dice finely. Dice the apricots finely. Heat 1 tbsp oil in a pan and sweat off the onions, half the garlic and the apricots for approx. 5 minutes on a low heat. Add 2 tbsp vinegar and 1 tsp sugar and simmer for a further 5 minutes. Drain the lentils, place in the pan, mix and cover them, then leave them to steep on a low heat for at least 30 minutes.

Wash and rinse the lettuce, then spin dry. Chop the spring onions into fine rings. Rinse the coriander, dab dry and chop finely. Mix the rest of the garlic, vinegar and sugar, 4 tbsp oil and mustard, stir in the coriander and season with pepper and salt.

Heat the rest of the oil in a pan and then fry the merguez on all sides until golden brown. Cut the merguez into pieces.

Mix the lettuce, lentils, merguez and spring onions with vinaigrette, arrange on the plate with the tomatoes, then add Snøfrisk®.

Serve with: French coarse rye bread