For 6 persons

5 chive flowers

6 stems of chives

4 knackis

1 spring onion

200 g. green lentils from Puy en Velay

50 g. of raisins

50 g. of hazelnuts

50 g. of nuts

200 g. of cottage cheese

1 tablespoon of olive oil

1 tablespoon of lemon juice

Salt, ground pepper

Cottage cheese sauce

Mix the cottage cheese with the olive oil, lemon juice, salt and pepper in a bowl.

Chop 3 stalks of chives.

Place chopped chives in the bowl.

Set aside in the refrigerator.

Lentil salad

Rinse the lenses under water.

Drain. Make a reservation.

Place the lentils in a saucepan.

Add water to the level.

Bring to a boil over moderate heat.

Let cook for 6 minutes.

Cut the knackis into slices. Make a reservation.

After 6 minutes, add the knackis cut into pieces.

Let cook for another 6 minutes.

Drain the lentils and knackis and place them in a bowl after checking the lentils are cooked.

Let cool for one hour at room temperature.

Chop the spring onion. Stir the spring onion into the lentils. Add raisins, nuts and hazelnuts.

Chop the 3 chive stalks and add them to the salad.

Pinch 4 chive flowers between your fingers to keep only the small purple flowers. Add to the salad. Season with salt and pepper.

Gently toss the salad, taking care to taste and, if necessary, re-season.

Place a chive flower in the center of the salad. Serving the salad with the cream cheese sauce

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