beluga lentil salad with blackberry, arugula and peach dressing |
- 80g beluga lentils
- 90g blackberries
- 20-30g arugula
- 2-3 ripe vineyard peaches (about 100g fruit pulp total)
- 1 small sprig of rosemary
- ⅓ tsp harissa paste
- 1-2 tsp red wine vinegar
- 1 EL mild olive oil
- salt, pepper
- Cook lentils with sprig of rosemary in plenty of water and let simmer for about 20 minutes until al dente (see also package instructions).
- Meanwhile prepare the dressing: remove stone and peel peaches and blend together with vinegar, harissa paste and oil until creamy. Add salt and pepper to taste and a splash of water if it’s too thick.
- Strain cooked lentils, remove rosemary and add a good amount of salt and pepper to taste.
- Serve lentils, arugula and blackberries together and mix together with dressing until well combined.
Recipe by piroggi at https://piroggi.com/belugalinsen-salat-mit-rucola-pfirsichdressing
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