A beautiful salad to really try. The flavors are just sublime. I wanted to test it when I saw Julien Sebag’s on Instagram. I used white sweet potatoes. Excellent! To taste. Also, you can cook the lentils with coconut milk instead of water, in this case, add the milk by step as the lentils absorb it. You can also add curry and a little paprika at this stage. Me this time I tried it very simple. Here is the recipe.
For 4-5 people
1 Sweet potato
1 Cup Lentil 200g
3 1/2 cup water 840 ml/g
2 Shallot
Ginger just a little bit
Mint
Olive oil
1 Lemon
1/3 cup Pure tahini 120g
Some iced water
1 handful of peanuts
Salt pepper
Cut the potatoes into cubes, about 2 inch. Put them in a dish with a good drizzle of olive oil, salt, and pepper and let them roast at 430F/ 228 C for about 40 minutes or until golden brown and tender in the heart.
In a saucepan, Sauté shallot in olive oil and pour the lentils, give them a few seconds of gilding and pour the water. Peel the small piece of ginger and add it to the lentils as is. At the first boil reduce and leave to cook uncovered. When the lentils are tender, remove from the heat and drain. This should take around 20 minutes.
Prepare the tahini.
Put spring water in a bowl with ice cubes.
In a small bowl pour in the tahini, salt, lemon juice and mix until it become a thick paste. With the iced water liquify the mixture until you reach a nice smooth texture. Pour it into a shallow serving plate, add the lentils, well-roasted potatoes and sprinkle with mint along with a nice drizzle of olive oil. . For the final touch, add the slightly crushed peanuts
warm or room temperature is the way to enjoy it .
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