Hi everyone, I’m still alive. I haven’t been very present in the last few months, but I’m going through some changes in my life, and I needed to focus on myself. My motivation has come back, and soon I will make some changes to my blog, too. At the moment I’m still planning and getting my ideas down, and in September you’ll see some changes. Continue reading
It’s my first recipe for this summer, and with a load of local produce to choose from, I’m in heaven. This recipe is inspired by a salad I saw last year on the wonderful smittenkitchen site, and I made my own version of it, according to the local produce I found. The two recipes use lentils and Burrata, a cheese whose name is already a guarantee (burro meaning butter in Italian). Instead of using zucchini, I used an aubergine, and tomatoes, which give moisture to the salad.
Summer Lentil Salad
Recipe for 4
Time: 30-35 min
120g Puy lentils
A 150g Burrata
2 tbsp. balsamic vinegar
3 tbsp. olive oil
Salt and pepper
A small bunch basil leaves
Rinse the lentils and place them in 1l water. Bring to a boil and let simmer for 25 min.
Meanwhile dice the aubergine into 2 cm cubes. Heat 1 tbsp. olive oil in a pan over medium fire, add the aubergine, and season with salt and pepper. Brown on all sides, and set aside once it’s ready.
Prepare the dressing by mixing 2 tbsp. balsamic vinegar, 2 tbsp. olive oil, and season with salt and pepper to taste.
Cut the tomatoes into roughly 1 cm pieces and set aside.
Divide the creamy Burrata into chunks.
Mix the aubergines with the lentils, the tomatoes, and the dressing. Transfer about a third into a salad bowl, and scatter a third of the Burrata with a few basil leaves. Repeat until all ingredients have been used, and serve.