Pardin lentil tartare with arugula

  • Level

    Easy
  • Servings

    5

    The lentils:

  • 300 g of cooked pardin lentils
  • - Raw vegetables:
  • 50 g carrot
  • 40 g zucchini
  • 30 g white turnip
  • 10 g fennel
  • - Fat:
  • 450 g avocado
  • 60 g cooked beet
  • 75 g olive oil
  • 8 g balsamic vinegar
  • 3 g salt
  • 1 g of ground black pepper
  • Emplating:

  • 5 g of arugula

Method

    - Raw vegetables:
    Wash and brunoise (dice of 0.5 cm) all the vegetables. Set aside.
    - Fat:
    Peel the avocado and remove the bone. Blend all the ingredients. Season . Set aside.
  • The tartar:
    Mix the cooked lentils with the raw vegetables and the fat. Add salt and pepper.
  • Emplating:
    Serve with arugula.

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