1 1/2 cup of Lebanese lentils
15 cherry tomatoes, halved
Salt to taste
Pepper in moderation
3/4 cup of extra virgin olive oil
1 cup of chopped herbs (salsa, parsley, dill)
1 small onion, finely chopped
1 clove of garlic, mashed
4 green scallion stems, thinly sliced
1 pinch of ground cumin
1 pinch of ground coriander
1 early radish, washed and sliced into thin strips
300g of store-bought pheasant confit, shredded and skinless
Vinaigrette
30ml of white vinegar
Salt and pepper to taste
40ml of extra virgin olive oil
Lemon juice to adjust acidity
1 1/2 cup of Lebanese lentils
15 cherry tomatoes, halved
Salt to taste
Pepper in moderation
3/4 cup of extra virgin olive oil
1 cup of chopped herbs (salsa, parsley, dill)
1 small onion, finely chopped
1 clove of garlic, mashed
4 green scallion stems, thinly sliced
1 pinch of ground cumin
1 pinch of ground coriander
1 early radish, washed and sliced into thin strips
300g of store-bought pheasant confit, shredded and skinless
Vinaigrette
30ml of white vinegar
Salt and pepper to taste
40ml of extra virgin olive oil
Lemon juice to adjust acidity
Soak the lentils overnight
Season the tomatoes with salt, pepper, 1 tablespoon of mixed herbs, and 3/4 cup of olive oil
Set aside
Wait
Cook the lentils in a large pot with three cups of water until they're almost tender
In another pan, sauté the onion in a drizzle of olive oil
Add the garlic and season with salt and pepper
Set aside
When the lentils are cooked, add the tempered mixture and let it cook until done
Let it cool
Combine the chopped herbs, scallion stems, cumin, coriander, and early radish
Taste and adjust seasoning as needed
Add the tomatoes and mix gently
Transfer the lentil mixture to a bowl, arrange the radish leaves on top, and drizzle with vinaigrette [recipe below]
Distribute the pheasant shreds
Vinaigrette
Dissolve salt and pepper in vinegar
Add olive oil in a thin stream, whisking with a fork or beater
Taste and adjust seasoning as needed, adding lemon juice if desired.
