• Servings

    4
  • 200 g Pardina lentils
  • 70 g sweetcorn
  • 60 g cooked green beans
  • 200 g small courgettes (washed, sliced and fried in extra virgin olive oil)
  • 50 g fresh chanterelles, boiled in plenty of lightly salted acidic water (with white vinegar)
  • 10 cherry tomatoes
  • 30 g black stoneless olives
  • 200 g fresh Asiago cheese
  • 1 celery stalk
  • 1 curly endive
  • 5 or 6 chive blades, finely chopped
  • extra virgin olive oil
  • salt
  • pepper

Method

  • Step 1
    Boil the lentils in plenty of water with a celery stalk for 13 minutes (the lentils should still be quite compact).
  • Step 2
    Drain, mix with the other ingredients, dress with extra virgin olive oil and serve on top of a fresh curly endive salad.

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