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
  1. Cook lentils with sprig of rosemary in plenty of water and let simmer for about 20 minutes until al dente (see also package instructions).
  2. 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.
  3. Strain cooked lentils, remove rosemary and add a good amount of salt and pepper to taste.
  4. Serve lentils, arugula and blackberries together and mix together with dressing until well combined.
Recipe by piroggi at