Introducing Foodie Friday! Each week we'll showcase the delicious dishes our chefs put together for our guests at each Virgin Limited Edition property.
This week Kasbah Tamadot Head Chef, Benoit has rustled up the perfect weekend dish to enjoy with friends and family.
Share a photo of your creation #kasbahtamadot #foodiefriday
Warm Lentil Salad with Smoke Bacon and Quail's Eggs
INGREDIENTS (Serves 4)
Lentil Salad
250g Green Puy Lentils
25ml Olive oil
1 Onion finely diced
1 Carrot finely diced
2 Garlic cloves
10g Fresh parsley
1 tsp Cumin
1 tsp Powdered ginger
1 tsp Paprika
2 Bay leaves
40g Tomato paste
1.75 litres Water
Quail's Eggs
12 eggs
Smoked Bacon
8 slices
Herb Salad
Coriander, red beet leaves, baby Romaine lettuce, chervil, watercress (or a mixture of your favourite leaves)
Salt and pepper to taste
METHOD
- Add olive oil to a saucepan and sauté the diced onions, carrots and garlic until soft and aromatic
- Add the spices, bay leaves and tomato paste to the pan and cook for one minute
- Add the lentils and stir through before adding the water and then reduce to a low heat, seasoning with salt and pepper to your taste once warmed through
- While the lentil mixture is cooking in a separate pan fry the bacon until crispy
- Just before you're ready to serve, fry the quail eggs 'sunny-side' up
PRESENTATION
Spoon out some of the warm lentil mixture onto a plate, arrange three eggs per person and top with crispy bacon.Serve with a herb salad using your favourite combination of lettuce leaves and herbs. Drizzle with olive oil... Enjoy!
Find out about the dining experience at Kasbah Tamadot