It's often curious with culinary childhood memories. Sometimes they take us to create some new recipes with basic ingredients. And at the end we have on our plates yummy stuff but absolutely different to the old fashioned base. The same it was with our recipe for the appetizer we want to show you today.
Torsten's granny had a fix schedule for her meals. E.g. on Saturdays she served cooked potatoes with marinated herring, potato fritters or in the autumn soup of lentils. All of those dishes we do still love and are happy each time Torsten's mom cooks them after granny's recipe. And granny is happy also ;-).
When we had granny's lentil soup a few weeks ago we thought of creating a modern dish with lentils and more yummy stuff ... this recipe came out of that process!
Please see what we developed ;-).
For 6 persons prepare the following:
250 g beluga lentils
1 roll goat cheese
6 fresh figs
for the cold dressing and the fig paste:
150 g greek yoghurt
2 tbsp hot mustard
1 tsp honey
50 ml milk
1 tsp pumpkin seed oil
1 1/2 tsp cumin
1 tsp salt
1 garlic clove, pressed
2 fresh figs
6 tsp red fig mustard
Within 30 minutes you got on your table 6 great plates of a delicious starter and your guests will be exalted. Off course just, if they do like lentils, goat cheese and figs ;-)
And also if you did not schedule right and the lentils will get cold, it does not matter at all. You may serve this appetizer hot and cold. We do assure you. Just call it salad ;-).
We hope that you learned another way of doing a lentil dish and maybe you will do it also right now. For that we wish you all the best, fun and hope you will enjoy!