{"id":2073,"date":"2017-09-07T20:55:19","date_gmt":"2017-09-07T18:55:19","guid":{"rendered":"https:\/\/les-petits-bonheurs.com\/?p=2073\/"},"modified":"2025-05-11T17:46:17","modified_gmt":"2025-05-11T15:46:17","slug":"beluga-lentils-salad-with-figs-feta-cheese-and-honey","status":"publish","type":"post","link":"https:\/\/les-petits-bonheurs.com\/en\/2017\/09\/07\/beluga-lentils-salad-with-figs-feta-cheese-and-honey\/","title":{"rendered":"Beluga lentils salad with figs, feta cheese and honey"},"content":{"rendered":"<p>On this back-to-school period, the late figs and Beluga lentils bend over backwards to please us and play the caviar card\u2026 Champagne !<\/p>\n<p><!--more--><\/p>\n<div class=\"csRow\">\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 37%;\" data-csstartpoint=\"0\" data-csendpoint=\"355\" data-cswidth=\"37.0%\" data-csid=\"5cfbc615-8106-56e9-a815-9093ba092e32\">\n<p>&nbsp;<\/p>\n<p><strong>For 6 to 8 people<\/strong><\/p>\n<ul>\n<li>500g <em>(1 lb)<\/em> of Beluga lentils<\/li>\n<li>2 shallots<\/li>\n<li>1 liter of light broth<\/li>\n<li>120g <em>(4 oz)<\/em> of feta cheese<\/li>\n<li>12 figs<\/li>\n<li>1 handful of pistachios<\/li>\n<li>2 mint sprigs<\/li>\n<li>multi-flower honey<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>For the sauce<\/strong><\/p>\n<ul>\n<li>2 tbsp of figs jam<\/li>\n<li>5 tbsp of balsamic vinegar<\/li>\n<li>8 tbsp of olive oil<\/li>\n<li>1 tbsp of <a href=\"https:\/\/les-petits-bonheurs.com\/en\/maggi\/\" target=\"_blank\" rel=\"noopener noreferrer\">Maggi<\/a><\/li>\n<\/ul>\n<\/div>\n<div class=\"csColumnGap\" style=\"margin: 0px; padding: 0px; float: left; width: 1.04%;\"><img decoding=\"async\" style=\"border: none;\" src=\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\" \/><\/div>\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 62%;\" data-csstartpoint=\"365\" data-csendpoint=\"960\" data-cswidth=\"62.0%\" data-csid=\"9c02c588-d00f-5cc8-8d08-5993f133ed53\">\n<p>&nbsp;<\/p>\n<p>In order to preserve the beautiful black color of the Beluga lentils, they shouldn\u2019t 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.<\/p>\n<p>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.<\/p>\n<p>Set aside one fig per person, and cut the other ones into small pieces.<br \/>\nCrumble the Feta cheese et finely chop the mint leaves.<br \/>\nCoarsely crush the shelled pistachios with a masher.<\/p>\n<p>In a salad bowl, prepare the dressing.<br \/>\nMix the figs jam with the <a href=\"https:\/\/les-petits-bonheurs.com\/en\/maggi\/\" target=\"_blank\" rel=\"noopener noreferrer\">Maggi<\/a> and the balsamic vinegar, then the olive oil.<br \/>\nAdd the cooled lentils, the figs cut in pieces, the mint and half of the Feta cheese. Mix gently and set aside in the fridge.<\/p>\n<p>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.<\/p>\n<p>In each plate, arrange the Beluga lentils salad with a \u2026 Place a roasted fig on the top, sprinkle some Feta cheese, add a drizzle of honey and a pinch of crushed pistachios.<\/p>\n<p>Serve immediately.<\/p>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div class=\"csRow\" style=\"text-align: right;\">Plate: Ecume @ <a href=\"https:\/\/www.bernardaud.com\" target=\"_blank\" rel=\"noopener noreferrer\">Bernardaud<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>On this back-to-school period, the late figs and Beluga lentils bend over backwards to please us and play the caviar card\u2026 Champagne !<\/p>\n","protected":false},"author":3,"featured_media":5242,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[19],"tags":[30,35],"class_list":["post-2073","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-starters","tag-gluten-free","tag-vegetarian","post_format-post-format-gallery"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/2073","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/comments?post=2073"}],"version-history":[{"count":8,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/2073\/revisions"}],"predecessor-version":[{"id":5342,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/2073\/revisions\/5342"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media\/5242"}],"wp:attachment":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media?parent=2073"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/categories?post=2073"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/tags?post=2073"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}