Ingredients
Serves 4
- 125 g Gruyère AOP
- 150 g black or green lentils
- 2 laurel leaves
- 3 tbs red wine vinegar
- 2 tbs stock
- 4 tbs rapeseed or olive oil
- salt, pepper
- 200 g figs
- 75 g raw ham
- 1 bunch of basil
- 100 g rocket
Preparation
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1 Cover the lentils and laurel leaves with water and bring to the boil. Cook for a further 20-30 minutes on a gentle heat until soft. Drain the lentils in a sieve. Remove the laurel leaves.
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2 Mix the vinegar, stock and oil together, and season with salt and pepper. Mix the lentils in with the sauce.
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3 Cut the figs into quarters. Lightly shred the raw ham.Cut the Gruyère AOP into thin slivers with a peeler.
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4 Pluck the basil leaves off the stems. Mix all the ingredients in with the lentils and serve directly on plates.
Bon
Appétit
Appétit
