Mediterranean-style Lentil and Vegetable Salad

Summary

Ingredients

• 100 g lentils, waxy (mountain, belua or pardina)
• 1 carrot (s), approx. 50 g, finely diced
• 1 parsley root (s), approx. 50 g, finely diced
• 100 g celeriac, finely diced
• 3 cloves garlic, fresher, finely diced
• 1 ginger, fresh, about the size a hazelnut, finely diced
• 3 stalks celery, thinly sliced
• 1 small fennel, thinly sliced
• 1 spring onion (s), thinly sliced
• 2 shallot (s), quartered lengthways
• 1 orange (s), the juice it
• 1 orange (s), filleted
• 10 capers, pickled
• 1 packet rocket, approx. 25 g
• 0.5 ½ bunch parsley, smooth
• 500 ml vegetable stock or vegetable stock
• 2 star anise, whole
• 1 teaspoon dill seeds
• Olive oil, native cold-pressed
• 2 tablespoon butter
• Balsamic vinegar, white (Bianco)
• 1 teaspoon basil, dried
• 1 teaspoon rosemary, dried
• 1 teaspoon oregano, dried
• salt
• Cayenne pepper
• 2 tablespoon sugar
• Balsamic Cream

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Instructions

1. First, bring the vegetable stock with the star anise to the boil. Then the cold rinsed lentils are added. Let it boil only briefly and then reduce the heat to 1/3. It must be solid-boiling lentils, such as mountain lentils, beluga lentils or pardina lentils. Plate lentils do not work because they boil over and lose their structure. Let the lentils simmer slowly. Check the consistency after 10 minutes at the latest. The lenses should no longer be hard inside, but should still remain firm to the bite. Try every now and then and pour over a sieve when the right bite firmness is achieved. Set aside, drain and let cool.
2. Now the carrot, parsley root, celeriac, garlic and ginger are cut into fine cubes, approx. 3 mm edge length.
3. In a large pot or pan, 5 tablespoons of olive oil are now heated with one tablespoon of butter. The oil prevents the butter from burning quickly. Now add the cubes and reduce the heat to 3/4. Now sprinkle the sugar over the vegetables. Simmer for approx. 5 minutes until translucent, stirring occasionally. Then add the orange juice, a pinch of salt and a tablespoon of balsamic vinegar as well as the dill seeds and let the liquid boil off in the open pot or pan.
4. Now add the celery, the grated fennel, the sliced spring onion and the shallots. Add one teaspoon each of dried basil, rosemary and oregano. Briefly increase the heat to full and sauté everything for 2 minutes, stirring constantly. Then remove from the fire, set aside and let cool down.
5. Now the parsley is cut and added. Many cut the stems and throw them away. PLEASE DO NOT! Also cut and add. This results in a great aroma and a nice bite. Also add the capers and stir in. Season to taste with salt and cayenne pepper.
6. Arrange a bed of rocket on flat plates and top with the lukewarm salad. Place a trace of the balsamic cream and olive oil on the edge of the plate and arrange the orange fillets on top. If there was also fennel green with the fennel, put it on the orange fillets.
7. This goes well with fresh ciabatta, focaccia, flatbread or (if necessary) toast bread.

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