Ingredients for 4 persons
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150 g Red lentils
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1 Red onion
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230 g drained chickpeas from can
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Olive oil
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1 Pinch Cumin
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1 Pinch allspice
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Salt, Pepper
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1 Nectarine
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0.5 Cantaloupe melone
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1 Cucumber
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150 g Feta cheese
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250 g Mixed salad
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4 TBSP Kühne Aceto Balsamico
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2 TBSP KÜHNE Dijon Mustard
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3 TSP Honey
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4 TBSP Quick-pickled radishes
Quick-pickled radishes:
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125 ml Kühne Consimento Balsamico Bianco
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3 TSP Salt
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1 TBSP Maple sirup
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1 Bunch Radishes
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1 Clove Garlic
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6 Leaves Tarragon
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0.5 TSP Yellow mustard seed
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0.5 TSP Coriander seed
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6 leaves Tarragon
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sealable jar (e.g. Kühen pickled gherkins jar)
Preparation
1. Fresh & Fruity Bowl
Wash the lentils thoroughly, rinse well, and cook according to the packet instructions. Then drain through a sieve, refresh under cold water, and let them drain.
Peel the onion and slice into thin rings. Wash and drain the chickpeas, then mix them with 2 tbsp olive oil, cumin, allspice, salt, and pepper. Fry in a pan for 5–6 minutes. Add the onion rings to the chickpeas and cook gently for a few more minutes.
Wash the nectarine, halve, stone, and cut into wedges. Remove the seeds from the melon and scoop out balls from the flesh using a melon baller. Wash and dry the cucumber, then peel into thin strips. Crumble the feta cheese.
Wash and spin the salad leaves dry.
For the dressing, mix Kühne Balsamic Vinegar with Kühne Dijon mustard and honey. Slowly whisk in 8 tbsp olive oil until creamy. Season with salt and pepper.
Toss the salad with half of the dressing, place in a large bowl, and top with lentils, chickpeas, onion, nectarine, melon, cucumber, and feta. Drain the radishes from the pickling liquid and place on top. Drizzle with the remaining dressing before serving.
2. Quick-Pickled Radishes
Combine Kühne Condimento Bianco with 250 ml water in a pan, then bring to the boil with salt and syrup.
Trim, wash, and slice the radishes thinly. Peel a garlic clove and crush it with the flat side of a knife. Place the radishes, garlic, tarragon leaves, mustard seeds, and coriander seeds into a jar and pour over the hot pickling liquid. Seal the jar and let sit for 15–20 minutes. Remove the radishes from the liquid and serve warm or cold.