Summer salads with legumes

We recently celebrated the legume festival with you. At 30° outside and a pleasant 20° inside, with cool rosé and white wine and in a relaxed atmosphere, we were able to experience together how wonderful lentils, peas and co. are suitable for summer salads. Our dear Jens was inspired by the little all-rounders to create four wonderful recipes to copy – perhaps for your next garden party? – we can only recommend it to you.

We have put the recipes together for you again here. The nice thing is: they are not only really tasty, but above all really easy. That leaves more time for other things...

Have fun cooking!

Green Puy lentils with curry, dates and coriander:

Ingredients:

• Green Puy lentils
• dates
• Curry Madras (Indian) is available in our store
• Pure hazelnut butter from Piedmont
• fleur de sel
• coriander

Rinse the green lentils and boil in water for 8-10 minutes. It's best to stick with it - it's going very quickly! Rinse the cooked lentils with cold water so that they do not continue to cook and overcook.
Cut dates into small pieces
Heat the oil in the pan, add the curry to the oil and sauté. Add the chopped dates and toss in the curry oil.
Pour the whole thing over the lentils and add some hazelnut butter. Then add salt and the chopped coriander.

Yellow lentils as a one-pot salad:

Ingredients:

• Yellow lentils
• Porc noir de Bigorre bacon is available in our shop
• carrots
• celery
• Mustard with white wine
• olive oil
• red wine vinegar
• fleur de sel
• Parsely

Boil the lentils in water for 8-10 minutes. It's best to stick with it - it's going very quickly! Rinse the cooked lentils with cold water so that they do not continue to cook and overcook.
Dice the bacon from the porc noir de Bigorre. Cut the carrots and celery into brunoise cubes.
Leave out the bacon in a pan and briefly toss the carrots in the bacon. Scatter the bacon and carrot mixture over the lentils with the celery.
Make a vinaigrette from the mustard, salt, red wine ice cream and oil, fold into the lentils and season with parsley if desired.

Chickpeas with Tuna, Olives and Caramelized Onions:

Ingredients:

• Chickpeas
• Tuna in Santa Catarina waters
• Citrus Pepper is available in our store
• Olives Nicoises (Cailletier)
• olive oil
• white banyuls vinegar

The day before, wash the peas and soak them in a tablespoon of baking soda. The next day, bring the drained peas to a boil in fresh water and cook for 10-15 minutes. Then quench cold.
Cut red onions into half rings, place in hot oil and caramelize with muscovado sugar.
Scatter the caramelized onions over the peas, season with oil, white wine vinegar, salt and citrus pepper.
Crumble the tuna on top and top with Olives Niçoises and chopped parsley.

White Beans (Haricots Tarbais) with Feta:

Ingredients:

• Tarbes White Beans (Haricots Tarbais)
• Feta is available in our store
• cucumber
• Grilled peppers are available in our store
• Caper apples are available in our store
• Allspice d'Espelette
• olive oil
• Leblanc Champagne Vinegar
• fleur de sel

Wash the beans and soak them in a tablespoon of baking soda the day before. The next day, bring to a boil in fresh water and cook for 10 - 15 minutes.
Then quench very cold. Quenching with very cold water is particularly important with the white beans because they contain more starch and thus store the heat better. Without quenching, they would continue to cook and possibly overcook for you.
Crumble the feta and add to the white beans. Remove the core from the cucumber and cut into small pieces, cut into small pieces the grilled peppers (homemade or from the jar from Anko), cut into small pieces the capers and add everything.
Season to taste with Piment d'Espelette, salt, champagne vinegar, oil and dill.