Lentil Black Sunchoke Salad with Pineapple

Ingredients

• 600 g black sundae root
• 2 tbsp white wine vinegar
• 150 g field lentils
• 2 sprigs thyme
• 200 g pineapple (0.25 pineapple)
• 1 Red Onion
• 10 g chives (0.5 bunch)
• 3 tbsp balsamic vinegar
• 1 tsp medium-hot mustard
• 3 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Brush, peel and cut the black sundae roots into about 5 cm pieces (wear gloves). Quickly place them in a bowl of vinegar water (1 l water + 1 tbsp white wine vinegar) to prevent discoloration.

2. 2.

   Put the root pieces in a pot, cover with water and add the remaining white wine vinegar. Cook for about 25 minutes until firm.

3. 3.

   Meanwhile, put lentils with thyme in a pot and cook lightly al dente according to package instructions. Peel the pineapple, remove the core and cut into roughly 4 cm diagonal pieces. Peel the onion and slice thinly into rings.

4. 4.

   Wash the chives, dry and cut into rolls. For the dressing whisk balsamic vinegar with mustard, olive oil, chive rolls, salt and pepper. Drain lentils if necessary and place in a large bowl. Strain the roots, let them cool slightly, then add pineapple and onions to the lentils. Toss with the dressing and let rest for about 30 minutes.