Mary Miso - Recipes for every day - Cookbooks
Lentils:
125g Beluga lentils
1 bay leaf
Tarragon dressing:
100ml rapeseed oil
1 bunch of tarragon
4 table spoons white balsamic vinegar
1 table spoon agave syrup
salt
Rhubarb:
1 stick of rhubarb
2 table spoons sugar
2 table spoons raspberry vinegar
1 table spoon soy sauce
4 table spoons water
2 table spoons sugar
125g chanterelles
1 tablesppon rapeseed oil
salt and pepper
Cook lentils and bay leaf in water for 20 minutes until tender.
Tarragon dressing: Mix all ingredients in a high container and blend.
Peel rhubarb, cut in pieces and coat with 2 tabelspoons of sugar. Roast in a hot pan until sugar starts to caramelise. Turn rhubarb and take out of the pan. Pour raspberry, vinegar, soy sauce, water and sugar into the hot pan and let it boil down. Add to the rhubarb.
Roast chanterelles in hot rapeseed oil for 2 minutes. Season with salt and pepper.
Mix the lentils with half of the tarragon dressing and put on plates. Arrange rhubarb and drizzle the leftover dressing over it.
