A delicious salad which combines both the end of winter and beginning of spring.
200g puy lentils
2 cloves garlic
1 bunch carrots
2 sticks celery
1,5 teaspoons caraway seeds
3 sprigs thyme
1oo g soft goats cheese
75 g purslane
7 tablespoons olive oil
2 tablespoons red wine- or sherry vinegar
Salt and pepper
Preheat an oven to 230° C. Finely chop 1 carrot, the shallot, garlic cloves and celery sticks. Peel the remaining carrots and cut lengthways in half. Place on a roasting tray with 3 tablespoons olive oil, salt, pepper and the caraway seeds and roast for 15 minutes.
Heat a pan over medium heat with 2 tablespoons olive oil and sweat the shallot, carrot and celery for 5 minutes. Add the garlic and fry for a further 1 minute. Add the thyme and lentils and enough water until the lentils are covered. Bring to the boil and simmer gently for about 15 minutes until the lentils are al dente.
Drain off any excess liquid and return the lentils to the pan. Season with 2 tablespoon olive oil, 2 tablespoons red wine – or sherry vinegar, salt and pepper. Set aside to cool off slightly.
Peel the avocado’s and slice thinly. Crumble the goat’s cheese and remove any hard stalks from the purslane.
Mix the purslane through the lentils and spoon on to a plate. Place the sliced avocado on the side and top with the roasted carrots. Sprinkle over the crumbled goats cheese and serve.