for 4 person

Lentils

200 g	beluga lentils (beluga)
1 litre	water, boiling
½ tsp	salt

Charcoal/gas/electric grill 

4	peaches, in slices
½ tbsp	olive oil

Dressing

3 tbsp	lemon juice
3 tbsp	olive oil
20 g	ginger, finely grated
½ tsp	salt
a little	pepper

Salad

250 g	mini cucumbers, diagonally sliced
100 g	pitted green olives, cut into rings
¼ bunch	flat-leaf parsley, leaves torn off

How it's done

Lentils

Place the lentils in boiling water and simmer (uncovered) for approx. 15 mins. until just soft, drain, season with salt and allow to cool slightly.

Charcoal/gas/electric grill 

Brush the peaches with oil. With the lid down, grill over/on a medium heat (approx. 200 °C) for approx. 2 mins. on each side. Remove the peaches from the barbecue.

Dressing

Mix the lemon juice, oil and ginger in a large bowl, season.

Salad

Add the cucumbers, olives and lentils to the dressing, mix, plate up. Top with the peaches. Garnish with the parsley.

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