Chicory boats with lentil salad

Name: Chicory boats with lentil salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 tbsp olive oil; 1 onion; 1 garlic clove; 80 g red lentils; 1 ¾ dl vegetable bouillon; 1 tsp Dijon mustard; 1 ½ tbsp white balsamic vinegar; 1 organic grapefruit; 1 organic orange; 20 g sunflower seeds; ½ tsp chilli flakes; ½ tsp dried rosemary; 2 pinches sea salt; 3 chicory; 80 g cream cheese with horseradish

These chicory boats make a wonderful starter or a perfect appetizer. They are crisp, fresh and surprise with their unusual flavour combinations. The citrus and lentil salad goes perfectly with the mild bitterness of the chicory. The horseradish cream cheese provides an exciting balance. It gives the dish a subtle kick and a pleasant creaminess, while the toasted sunflower seeds give it an aromatic flavour and a slight bite. The cream cheese also helps the lentil salad stay on the chicory. This small, light dish has a refined flavour and is very easy to make.

Ingredients

4 portions

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Lentils

½ tbsp olive oil

1 onion, finely chopped

1 garlic clove, squeezed

80 g red lentils

1 ¾ dl vegetable bouillon

1 tsp Dijon mustard

1 ½ tbsp white balsamic vinegar

2 tbsp olive oil

1 organic grapefruit

1 organic orange

Sunflower seeds

½ tbsp olive oil

20 g sunflower seeds

½ tsp chilli flakes

½ tsp dried rosemary

2 pinches sea salt

To serve

3 chicory

80 g cream cheese with horseradish

WE NEED Shopping List Purchase ingredients now

How it's done

Lentils

Heat the oil in a pan. Sauté the onion and garlic for approx. 3 mins., then add the lentils and cook briefly. Pour in the stock, cook the lentils (uncovered) for approx. 10 mins., stirring occasionally until tender. Whisk the mustard, balsamic and oil in a bowl. Grate in a little zest from the grapefruit and the orange. Add the warm lentils to the dressing, leave them to cool in the dressing. Divide the grapefruit and orange into segments. Cut one quarter of the grapefruit segments and half of the orange segments into small pieces, mix in with the lentils (see tip).

Sunflower seeds

Heat the oil in a non-stick frying pan. Toast the sunflower seeds, chilli flakes and rosemary for approx. 5 mins. while stirring, season with salt.

To serve

Remove the chicory leaves. Place 1-2 tsp of the cream cheese in the wells of the chicory leaves, top with the lentil salad. Sprinkle with sunflower seeds.

Good to know

Tip:	You can cover and store the remainder of the fruit segments in the fridge and enjoy them with quark or yoghurt for dessert or breakfast.

How-tos

Print recipe

«Chicory boats with lentil salad»

Adjust quantity?

4 portions

Hint:

Which one do you want to print / save?

Recipe
Shopping list

Save PDF