Black lentil salad "beluga" with goat cheese and pickled pumpkin
8 servings
30 minutes
Black beluga lentil salad with goat cheese and pickled pumpkin is a refined dish of European cuisine that combines the tenderness of goat cheese, the piquancy of pickled pumpkin, and the rich nutty flavor of lentils. Named after its resemblance to sturgeon caviar, 'beluga' adds depth and texture to the salad. Balsamic vinegar and olive oil create a harmonious dressing that highlights the balance of sweet and spicy notes. Crispy onions add a pleasant contrast, while fresh cilantro brings aromatic freshness. This dish is perfect as a light dinner or an exquisite appetizer that impresses with its flavor combinations. The salad not only delights the palate but also benefits health due to its high content of protein, vitamins, and antioxidants.
1
Rinse the lentils, cover with cold water, and cook for about 20 minutes until al dente.
- Beluga lentils: 300 g
2
Rinse with cold water, mix with finely chopped red onion (1) and cilantro.
- Red onion: 3 heads
- Fresh cilantro (coriander): to taste
3
Make a dressing from olive oil, balsamic vinegar (mix balsamic with olive oil in a 1 to 3 ratio), minced garlic, and chili pepper, add salt and a mix of dried peppers.
- Olive oil: to taste
- Balsamic vinegar: to taste
- Garlic: 4 cloves
- Green chili pepper: 1 piece
4
Cut the goat cheese into small sticks.
- Goat cheese: 150 g
5
Gently mix the sturgeon caviar with the dressing and cheese.
6
Garnish with pickled pumpkin (recipe above).
- Pumpkin: 200 g
7
Prepare crispy onion (2) — easily coat onion rings in flour and fry in hot oil.
- Red onion: 3 heads
8
Decorate the salad.