Lenses and pear salad with avocado and bread chips

Ingredients for 4 servings

Salad:
• 1 shallot
• 1 clove garlic
• 1 tablespoon oil
• 150 g beluga lentils, (substitute lentils)
• 1 bay leaf
• 400ml vegetable stock
• 1 lemon
• 2 tablespoons agave syrup
• Salt Espelette pepper (or cayenne)
• 6 Tbsp. virgin sesame oil, (unroasted; see Tip)
• 1 Fennel bulb with leaves, (300 g)
• 1 ripe, firm pear (200 g)
• 1 ripe avocado solid, (230 g; see Tip) 1 chicory, (230 g)

Bread chips:
• 0.5 baguette (from the previous day; 125 g)
• 1 heaped teaspoon sesame seeds
• 1 tsp fennel Espelette pepper
• 6 tablespoons of extra virgin olive oil

Time: 50 min plus cooking time 40 minutes

Preparation

1. For the salad dice the shallot finely, finely chop garlic. Oil in a small saucepan, cook the shallots over medium heat glassy. Add garlic and sauté briefly. Stir in lentils. Laurel and Fond admit. Cover and bring to a boil and cook for 20-25 minutes on low heat.


2. Wash the lemon in hot water now, wipe dry and rub 2 tsp cup finely. Press out 4 tablespoons of lemon juice and mix with agave syrup, salt, a little Espelette pepper and lemon zest. Sesame oil while stirring with a whisk.

3. Cut fennel leaves and place in cold water. Fennel brush and remove, slice fennel into thin slices or cut, sprinkle with a little salt and knead with your hands for 4-5 minutes the tough brew. Pear cut in half and remove the core. Cut halves in each column 6-8. Peel avocado, cut in half and remove the seeds, cut flesh into columns. Fennel, pear and avocado mix with the lemon sauce. Lens mixture to drain in a sieve, remove bay leaf. Salted lentils and allow to cool.

4. For the bread, chips cut the baguette into 1 cm thick slices and place on a baking sheet. Sesame, fennel and 1 pinch of Espelette pepper in a mortar coarsely ground. Mix with olive oil. The bread slices and sprinkle with the seasoning oil. Bake in preheated oven at 200 degrees (gas 3, convection not recommendable) on the middle rack roast until golden brown 6-8 minutes. Let bread cool chips on the plate.

5. Pat dry and chop fennel leaves. Chicory brush, remove the hard brew. Chicory cut diagonally into 2 cm wide strips. Fennel, chicory and lenses gently fold into the fennel-pear mixture. Serve with the bread chips.

6. Tips for the ingredients: Avocado can peel well with a potato peeler, if it is not too soft. Very ripe avocados in half, to trigger the core and lift out the flesh with a large spoon. Sesame oil is extracted from roasted or unroasted from sesame seed. Roasted it is appreciated for its bold flavors and used much in the Asian and Oriental cuisine. Unroasted sesame oil has a mild, nutty flavor and fine-is well suited for salads and raw food dishes.

Nutritional information per serving: 622 kcal
• 15 g protein
• 40 g fat
• 48 g carbohydrates