Insalata di Lenticchie Rosse e Topinambur con Crema di Formaggio in Nidi di Bresaola
Red Lentil + Sun Choke Salad with Cream Cheese in Bresaola Nests
delicious, healthy and filling, make for many a wonderful meal at any
time and are easy and versatile to use- especially the red ones. Here is
another suggestion for a light but satisfying Springtime meal- done in
around 25 minutes and pretty as a picture to boot!
The little Bresaola nests were more of an afterthought to be
honest- but at the same time are an excellent way to make use of
leftover ham or bacon... which can happen to the best of us! Of course
you can easily skip these crunchy delights if you are of a vegetarian
persuasion- but I must say that they certainly did the trick for me and made this light dish into a full meal... and were a wonderful added extra!
The first thing I did was to turn on my oven and pre-heat it to the
top temperature. I took a muffin tray and turned it upside down, then
squeezed 3 slices of bresaola down onto each of the cups to form
the nest shapes. Into the oven they went for around 10 minutes. After
10 minutes, they were firm enough to remove but rather moist and soggy
on the inside, so I turned the tray back over and now set the bresaola
back inside the muffin cups and baked for a further 10 or 15 minutes
until firm, crispy and dry.
For the lentil salad, I peeled and finely diced the sun choke and
boiled it together with the lentils in salted water for 5-6 minutes.
After this time, I drained off most of the excess water and stirred in 1
tablespoon of tomato paste, added the juice of half a lime, 1 finely
chopped Spring onion, a little Tabasco, some coriander and some cinnamon
powder. I added a little sesame oil, mixed everything together and then
allowed it to rest with the lid on top for a further 10 minutes or so.
This way the lentils did not overcook- which otherwise happens all too
The cream cheese, was a simple affair- either fresh, creamy
ricotta cheese or low-fat cheese curd will do the trick. I used 2
tablespoons of cheese to 1 teaspoon of pesto, mixed it together
thoroughly and hey presto! A wonderful complimentary flavor to both the
lentils and the bresaola! The finishing touch here was a little
balsamic glaze and for the lentil salad, a nice handful of water cress
which I stirred in with a little more sesame oil and a hint more lime
juice. Easy, delicious and fun! Hope you enjoy it!