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joghurt

Spicy lentil salad with mustard dressing, arugula, persimmon, yoghurt and parsley dip and GAZİ chili grill and pan cheese

⌀0,0 medium 45 minutes
GAZİ Grillkäse Linsensalat

Incredients

Lentil salad

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

Yoghurt and parsley dip

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

For serving

50g
fresh arugula
1
GAZİ grill and pan cheese, chili flavour
1/2
a persimmon

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.
 

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Products we used

  • GAZi Joghurt Sahne 1kg

    Cream Yoghurt
    10%, 1kg

    Discover product
  • Grill- und Pfannenkäse Chili

    Grill and Pan Cheese Chili
    2 x 100g

    Discover product