Heat lentil salad with octopus

This beluga lentil salad garnished with crunchy octopus tentacles does credit score to seafood dishes. A fantastic thought to shock your visitors. attempt additionally this sea buckthorn and orange juice recipe too.

Components

Foremost course For four individuals

2 pink onions
300 g black lentils (beluga)
four tablespoons of olive oil
1.5 dl of balsamic vinegar
three dl of vegetable broth
½ bunch of parsley
200 g of uncooked beets
salt
pepper
400 g of pre-cooked octopus tentacles

Preparation:
ca. 30 minutes
Cooking:
ca. 40 minutes
Whole-time:
1 h 10 min

Freind’s kitchen recipes, Avocado and apple smoothie.

Methods to proceed

Chop the onions and fry them with the lentils in half the oil. Deglaze with the balsamic vinegar. Add the broth and let the lentils simmer over low warmth for approx. 40 minutes, till the liquid is decreased to virtually a syrup. If needed, add slightly water.

Coarsely chop the parsley. With a mandolin, finely slice the beets and blend them with the lentils and parsley. Season with salt and pepper and let it cool. Warmth a grill pan. Brush the octopus tentacles with the remaining oil. Season with salt and pepper and roast the tentacles for approx. eight minutes. Serve the nice and cozy lentil salad with the octopus. Chances are you’ll have the interest to learn Soup with apple recipe/ homemade pomegranate liqueur.

Helpful ideas

Warmth some oil to 170 ° C in a stainless-steel pan with an excessive edge and fry a number of slices of beetroot and parsley stalks. Allow them to drain properly and garnish the salad.