Chicory boats with lentil salad

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

Aperitif fingerfood salad guests

Total: 30 min. | Active: 30 min.

vegetarian

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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.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 portions

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 pinch	sea salt

To serve
3	chicory
80 g	cream cheese with horseradish

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.

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