Ingredients for 4 persons
150 g beluga lentils
3 sticks of celery
4 stalks of parsley
1 tbsp runny honey
1 tbsp balsamic vinegar
2 tbsp olive oil
24 plums filled with fresh cheese (4 x 180g cups)
24 thin slices (approx. 500g) of smoked goose breast
Small wooden skewers
Cook lentils in boiling water for about 10 minutes. Wash and clean celery and cut into thin slices. Clean carrots, peel and grate coarsely. Wash parsley, shake dry, pick off leaves and chop coarsely.
Halve pomegranates. Remove the seeds from 1 1/2 pomegranates by tapping with a spoon. Squeeze out the seeds of the remaining half.
To make the vinaigrette, mix pomegranate juice, honey and vinegar, then beat in the oil. Season to taste with salt and pepper. Pour lentils into a sieve, drain well and mix with the carrots, celery, parsley, pomegranate seeds and vinaigrette. Allow to stand for about 30 minutes.
Preheat oven to 170°C. Wrap each plum in a slice of smoked goose breast, making sure that the plum is completely encased in goose breast to prevent the cheese from oozing out. Secure with a small wooden skewer. Place the rolls on a baking sheet lined with baking parchment and bake for about 10 minutes in a hot oven. Then remove from oven and place on the lentil salad while still warm.
Preparation time: 45 min.
Level of difficulty: easy