Summary

Ingredients

• 1 mango (s), peeled, cut into wedges
• 300 g cheese (oat cheese), e.. Sainte-Maure de Touraine, in slices

For the vinaigrette:

• 4 peppers, red, halved, pitted
• 6 tablespoon white wine vinegar
• 1 tablespoon honey
• 10 tablespoon olive oil
• some sea salt

For the salad:

• 200 g lentils, De Puy
• 2 orange (s), organic, juice and grated zest
• 1 shallot (s), peeled, finely diced
• 1 large carrot (s), peeled, finely diced
• 400 ml vegetable stock
• 1 tablespoon sugar
• 2 tablespoon white wine vinegar
• 0.5 tablespoon ½ butter
• some sea salt
• some black pepper
• 1 bunch coriander greens, the leaves

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Instructions

1. Lay out the goat cheese and mango alternately in a bowl.
2. Soak the lentils in cold water for 2 hours, then drain them.
3. For the vinaigrette, puree the peppers with vinegar, honey and salt. Then fold in the olive oil in a thin stream. Pour everything over the mango and goat cheese and let it steep for at least 3 hours at room temperature.
4. For the salad, sauté the carrot and shallot in olive oil. Then add lentils and sweat with them. Deglaze with the stock and simmer for approx. 20 minutes until the liquid has been absorbed and the lentils are cooked.
5. In the meantime, let the sugar caramelize in a pan. Then deglaze with vinegar and orange juice. Boil the caramel and add to the cooked lentils together with the orange peel and butter and season with salt and pepper. Arrange the marinated mango and goat cheese slices on the lukewarm lentil salad and sprinkle with the coriander leaves.