Recently, we celebrated the festival of legumes with you. With 30°C outside and a pleasant 20°C inside, with chilled rosé and white wine and in a relaxed atmosphere, we could discover together how wonderfully lentils, peas and co. are suited for summer salads. Our dear Jens let himself be inspired by these little all-rounders to create four wonderful recipes that we can only recommend you to copy – perhaps for your next garden party?
We have put the recipes together for you here once again. The nice thing is: they are not only really delicious, but above all really easy. That leaves more time for other things ...
Have fun cooking them!
Green Puy lentils with curry, dates and coriander:
Ingredients:
- Green Puy lentils
- Dates
- Madras curry (Indian) is available in our shop
- Pure hazelnut paste from Piedmont
- Fleur de sel
- Coriander
Rinse the green lentils and boil for 8 - 10 minutes in water. It is best to stay with them – it goes very quickly! Shock the cooked lentils in cold water so that they do not continue to cook and become mushy.
Cut the dates into small pieces
Heat oil in the pan, add the curry to the oil and fry. Add the finely cut dates and toss in the curry oil.
Pour the whole thing over the lentils and add some hazelnut paste. Then salt and add the chopped coriander.
Yellow lentils as a stew salad:
Ingredients:
- Yellow lentils
- Bacon from porc noir de Bigorre, available in our shop
- Carrots
- Celery
- Mustard with white wine
- Olive oil
- Red wine vinegar
- Fleur de sel
- Parsley
Boil the lentils for 8 - 10 minutes in water. It is best to stay with them – it goes very quickly! Shock the cooked lentils in cold water so that they do not continue to cook and become mushy.
Dice the bacon from porc noir de Bigorre. Cut the carrots and celery into brunoise cubes.
Render the bacon in a pan and briefly toss the carrots in the bacon. Pour the bacon-carrot mixture with the celery over the lentils.
Whisk a vinaigrette from mustard, salt, red wine vinegar and oil, fold under the lentils and season with parsley if desired.
Chickpeas with tuna, olives and caramelized onions:
Ingredients:
- Chickpeas
- Tuna in water from Santa Catarina
- Citrus Pepper, available in our shop
- Olives Niçoises (Cailletier)
- Olive oil
- white Banyuls vinegar
The day before, wash the peas and soak them with a tablespoon of baking soda. The next day, bring the drained peas to a boil in fresh water and boil for 10 - 15 minutes. Then shock cold.
Cut red onions into half rings, put them in hot oil and caramelize with Muscovado sugar.
Pour the caramelized onions over the peas, season with oil, white wine vinegar, salt and Citrus Pepper.
Crumble the tuna over it and add Olives Niçoises and chopped parsley over it.
White beans (Haricots Tarbais) with feta:
Ingredients:
- White beans from Tarbes (Haricots Tarbais)
- Feta, available in our shop
- Cucumber
- Grilled pepper, available in our shop
- Caper berries, available in our shop
- Piment d'Espelette
- Olive oil
- Champagne vinegar from Leblanc
- Fleur de sel
Wash the beans and soak them the day before with a tablespoon of baking soda. The next day, bring to a boil in fresh water and boil for 10 - 15 minutes.
Then shock very cold. Shocking with very cold water is especially important with white beans because they contain more starch and thus retain heat better. Without shocking, they would continue to cook and possibly become mushy.
Crumble the feta and add it to the white beans. Remove the core from the cucumber and cut it small, cut the grilled pepper (homemade or from Anko in the jar) small, cut the caper berries small and add everything.
Season with Piment d’Espelette, salt, Champagne vinegar, oil and dill.
