Ingredients for 4 persons
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100 g Beluga lentils
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1 Carrot
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0.25 Cauliflower
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100 g Bacon
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1 Avodaco
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4 Sprigs Petersilie
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100 g Kühne silverskin onions
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2 TBSP Kühne Honey Mustard Dressing
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1 Hand full Walnuts
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Salt, Pepper
Preparation
Kitchen utensils
Hob, pot, peeler, chopping board, knife, frying pan, bowls
Cook the Beluga lentils in boiling water for about 15 minutes until al dente. Refresh under cold water and season lightly with salt.
Peel the carrot and cut into thin sticks. Trim and core the cauliflower, break into florets, and slice. Halve, pit, peel, and slice the avocado. Chop the parsley and drain the Kühne silver onions.
Cut the bacon into small cubes and fry in a hot pan until crispy. In the rendered bacon fat, sear the cauliflower slices for about 2 minutes on all sides until golden. Season with salt and pepper.
Arrange the lentils in serving bowls. Top with carrots, cauliflower, avocado, and Kühne silver onions. Drizzle with Kühne Honey & Mustard Dressing and garnish with parsley, walnuts, and crispy bacon.