Chicorée Salad with Lentil Patties

Ingredients

• 75 g fine brown lentils
• 2 Eggs
• Salt
• 1 heaping tbsp flour
• 1 small stalk leeks
• butter (for frying)
• 4 chicorées
• 1 pink grapefruit
• 100 g dates
• 100 g dried figs
• 125 g mayonnaise
• Salt
• Cayenne pepper
• 3 tsp pineapple jam

Instructions

1. 1.

   Cook lentils in plenty of water for about 20 minutes. Drain in a sieve, rinse and let drain. Whisk eggs with salt and flour. Clean leeks, wash and finely chop the white and light green parts. Add lentils and leeks to the egg-flour mixture and stir. Heat butter in a pan and bake small patties from the lentil mixture. Drain on kitchen paper and keep warm in an oven at 70°C.

2. 2.

   Clean chicorée, wash, halve lengthwise and cut out the core. Separate the leaves individually. Thoroughly peel grapefruit with a knife, removing all white membranes, and extract the segments between the separating membranes. Catch the juice; squeeze the remaining grapefruit flesh by hand. Halve dates, pit them and slice into fine strips. Cut figs into small pieces. Mix mayonnaise with some grapefruit juice, salt, pepper and pineapple jam and taste.

3. 3.

   Combine chicorée with grapefruit, dates, figs and the mayonnaise and serve on a plate. Add the lentil patties on top.