Spicy lentil salad with mustard dressing, arugula, persimmon, yoghurt and parsley dip and GAZİ chili grill and pan cheese
Incredients
- 1
- cup small Puy lentils
- 3
- cups water
- 4tsp
- apple cider vinegar
- 1tsp
- maple syrup
- 1tsp
- mustard
- 6tbsp
- olive oil
- A good pinch salt and pepper
- 8tbsp
- GAZİ semi-solid cream yoghurt
- 1tsp
- mustard
- 1tsp
- maple syrup
- 1tsp
- olive oil
- 1
- pinch salt
- 1
- handful chopped parsley
- Some lemon zest
- A little lemon juice
- Some pepper
- 50g
- fresh arugula
- 1
- GAZİ grill and pan cheese, chili flavour
- 1/2
- a persimmon
Lentil salad
Yoghurt and parsley dip
For serving
Description
Lentil salad
Bring the lentils to a boil and cook until al dente, about 25 minutes. Drain and let cool. For the dressing: mix apple cider vinegar, maple syrup, mustard, salt, pepper, add olive oil and stir into a creamy dressing. Mix the cooked lentils and the dressing, season to taste.
Yoghurt dip
Mix GAZİ cream yoghurt with the mustard, maple syrup, olive oil, lemon juice, lemon zest, salt and chopped parsley. Season to taste with a little pepper.
To serve
Fry the grill and pan cheese for three minutes each side in a grill pan. Slice the persimmons into thin slices with a mandoline. Arrange the arugula on the plates and add the lentil salad. Spoon the yoghurt dip onto the plates and add the persimmon slices. Arrange the grill cheese on top, drizzle with olive oil and garnish with fresh mint.
