Serves 4
1
Red onion
150g
Squash
100g
Carrots
150g
Jerusalem artichokes
150g
Green lentils
150g
Bulgur
QS
Olive oil
QS
Thyme
QS
Salt
QS
Paprika
Preheat the oven to 200°C (gas mark 7). Peel the red onion, cut it in half and slice thinly. Peel the squash, carrots and Jerusalem artichokes and cut them into 3cm cubes. Cut the Ponthier cooked chestnuts in half. Arrange the vegetables and chestnuts on a baking tray lined with baking paper. Add a drizzle of olive oil, thyme and season with salt and paprika. Mix the vegetables to coat evenly with the seasonings, then put them in the oven for about 15 minutes. Cook the lentils and bulgur as indicated on the packages, then mix them with a tablespoon of olive oil and the red onions. Adjust the seasoning, then add the roasted vegetables.
2
Limes
200g
Full fat single cream
1/4
Bunch of fresh mint
1/2
Bunch of coriander
1/4
Bunch of chives
SQ
Salt
SQ
Pepper
Juice the limes and mix with the cream (this will thicken the cream). Season with salt and pepper. Remove the leaves from the mint and coriander and chop finely with the chives. Fold into the cream.
Arrange the lentils, bulgur and vegetables on the plates, then add the sauce.
TIP
This salad can be eaten both hot and cold. You can also prepare the sauce one hour beforehand.
Products used
