Treat yourself to this one-of-a-kind chocolate tart recipe. This tart boasts a generous chocolate ganache finish with a little surprise in store...
Vegetarian salad with lentils, roasted nectarines and flaxseed
Serves two :
- Preparation time: 10 minutes
Ingredients :
- – 140 g green lentils (dry weight)
- – 2 yellow nectarines
- – 1 avocado
- – 2 handfuls of rocket
- – 1 handful of cherry tomatoes
- – Radishes
- – Approximately 80 g feta (or buffalo mozzarella)
- – 2 tbsp flaxseed
- – Salt and pepper
- – Fresh basil
For the vinaigrette :
- – 1 tsp mustard
- – 1 tsp honey
- – 5 tbsp hazelnut oil
Preparation :
- Place the lentils in a large saucepan and cover with three times the volume of cold, unsalted water.
- Bring to the boil and cover. Cook for 20 to 25 minutes. Stir regularly to ensure that the lentils are evenly cooked.
- Once cooked, drain and allow to cool completely.
- Meanwhile, prepare the fruit and vegetables. Halve the nectarines and then roast cut-side down in an oven at 200°C, in a frying pan over a high heat or on a barbecue for 5 to 7 minutes.
- Cut up the avocado, cherry tomatoes, radishes and feta. Mix together and then add the cooled lentils and rocket.
- Season with salt and pepper, and then make the vinaigrette: mix the mustard and honey, and then add the oil while stirring.
- Add the vinaigrette to the salad, some chopped basil and finish with the ground flaxseed.
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