Lentil, chorizo, artichoke and tomato salad


For 4 people

200 g of green lentils from Le Puy

4 artichoke hearts (in a jar)

70 g feta cheese (Greek cheese)

120 g of chorizo

1 tomato

5 pitted black olives

5 pitted green olives

1 small clove of garlic

1 teaspoon of wholegrain mustard

1 tablespoon of vinegar

1 tablespoon of olive oil

1 tablespoon of walnut oil



preparation of recipe

Quickly rinse the lentils in cold water and place them in a saucepan with 3 times their volume of water (cold and unsalted). Bring to a boil and cook, covered, for about 20 minutes. Drain, rinse under cold water (to stop cooking) and drain again.

Drain the jar of artichoke hearts as well. Dividing hearts into neighborhoods.

Cut the feta cheese into cubes.

Wash the tomato, cut it in 4, remove the seeds and cut each quarter in pieces.

Remove the skin from the chorizo and cut it into small lardons and fry them for 2 minutes in a frying pan, then drain them on absorbent paper.

In a bowl, melt a pinch of salt in the vinegar. Add the mustard and then the two oils. Emulsify and add pepper.

Mix the lentils, chorizo bacon, tomato pieces and garlic clove (peeled and chopped) with the vinaigrette. Add the feta cheese and artichoke quarters and mix gently.

Put in the fridge and leave for at least 1 hour - serve chilled.

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