Roquefort green lentils from Puy
preparation of recipe
Wash the "cherry" tomatoes and divide them in two. Cut the black and green olives in half.
Peel and dice the cucumber. Wash and slice the quarter red bell pepper into strips - in my salad, you can see some yellow, it was a baby bell pepper growing inside... I also used it to add color.
Peel and finely chop the small white onion.
Set aside 2 tablespoons of lentils - mash and mix with cottage cheese. Season with salt, pepper and dried oregano. Keep refrigerated.
In a salad bowl, mix together the lentils, diced cucumber, half tomatoes, half olives, capers, bell pepper strips (red + yellow) and onion strips. Season with lemon olive oil, balsamic vinegar, salt and pepper.
Divide the salad into two bowls and sprinkle with small pieces of Roquefort cheese. Using two spoons, form dumplings and place in each bowl. Serve very fresh!
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