On this back-to-school period, the late figs and Beluga lentils bend over backwards to please us and play the caviar card… Champagne !
For 6 to 8 people
- 500g (1 lb) of Beluga lentils
- 2 shallots
- 1 liter of light broth
- 120g (4 oz) of feta cheese
- 12 figs
- 1 handful of pistachios
- 2 mint sprigs
- multi-flower honey
For the sauce
- 2 tbsp of figs jam
- 5 tbsp of balsamic vinegar
- 8 tbsp of olive oil
- 1 tbsp of Maggi
In order to preserve the beautiful black color of the Beluga lentils, they shouldn’t be cooked in boiling water, but more like a risotto.In a large pan, briefly fry the chopped shallots with a little bit of olive oil, then add the lentils and mix. Pour in small quantities the light broth, stirring occasionally, and let the liquid boil away before adding some more.
When all the broth has been used, the lentils must be cooked. If you find them under cooked, add a little bit more of water. Let cool.
Set aside one fig per person, and cut the other ones into small pieces.
Crumble the Feta cheese et finely chop the mint leaves.
Coarsely crush the shelled pistachios with a masher.
In a salad bowl, prepare the dressing.
Mix the figs jam with the Maggi and the balsamic vinegar, then the olive oil.
Add the cooled lentils, the figs cut in pieces, the mint and half of the Feta cheese. Mix gently and set aside in the fridge.
Before serving, make an x-shaped incision on the top of each fig and place them in an ovenproof dish. Add a little bit of olive oil and honey and roast them for about 10 minutes.
In each plate, arrange the Beluga lentils salad with a … Place a roasted fig on the top, sprinkle some Feta cheese, add a drizzle of honey and a pinch of crushed pistachios.