A salad of lentils, figs and Gruyère AOP

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Serves 4

  • 125 g Gruyère AOP
  • 150 g black or green lentils
  • 2 laurel leaves
  • 3 tbs red wine vinegar
  • 2 tbs stock
  • 4 tbs rapeseed or olive oil
  • salt, pepper
  • 200 g figs
  • 75 g raw ham
  • 1 bunch of basil
  • 100 g rocket


  1. 1 Cover the lentils and laurel leaves with water and bring to the boil. Cook for a further 20-30 minutes on a gentle heat until soft. Drain the lentils in a sieve. Remove the laurel leaves.
  2. 2 Mix the vinegar, stock and oil together, and season with salt and pepper. Mix the lentils in with the sauce.
  3. 3 Cut the figs into quarters. Lightly shred the raw ham.Cut the Gruyère AOP into thin slivers with a peeler.
  4. 4 Pluck the basil leaves off the stems. Mix all the ingredients in with the lentils and serve directly on plates.

Cheese in this recipe