Magna Carta recipes

Spring salad with mediterranean focaccia

Category: Salad

Ingredients for the salad – 4 portions:

  1. Lentils mixture 500 grams
  2. Artichoke with stem 10 pieces
  3. Sweet & sour white onions 20 pieces
  4. Capers with stem 20 pieces
  5. Multicoloured cherry tomatoes 15 pieces
  6. Chicory 2 pieces
  7. Anevato cheese from Grevena 200 grams
  8. Fresh marjoram
  9. For the dressing:
    1. Balsamic cream 150 grams
    2. Honey 25 grams
    3. Sun-dried tomato cream 50 grams
    4. Olive oil 500 grams
    5. Water 100 grams

Preparation Time:15 minutes

Method:

  1. Boil the lentils  in salted water for about 15 minutes until they become soft
  2. Strain them and let them cool in a cold water bath
  3. Cut the artichokes in fourths
  4. Cut the Sweet & sour white onions as well as the multicoloured cherry tomatoes in half
  5. Place them in a large metallic bowl with the Lentils and the Capers
  6. Add the dressing at a quantity of your preference and stir
  7. Cut the chicory in half and part the leaves with your hands
  8. Place them on the dish and serve the Lentils salad on top
  9. Finally, garnish with the Grevena anevato cheese and the fresh marjoram

For the dressing:

  1. Add all the ingredients except for the olive oil in a blender
  2. Afterwards, add little by little the olive oil
  3. If the mixture becomes too thick, you can thin it with water

Ingredients for 1 Focaccia:

  1. All purpose flour 500 grams
  2. Dry yeast 1 teaspoon
  3. Sun-dried tomatoes cream 2 teaspoons
  4. Luke warm water 400ml
  5. Spicemix del Mondo Flamenco 30 grams
  6. Olive oil 1 espresso cup
  7. Salt 1 teaspoon
  8. Sugar 1 teaspoon

Preparation Time: 1 hour

Directions:

  1. Place all the ingredients in the mixer bowl expept for the spicemix del Mondo Flamenco, the water and the yeast and beat at a medium speed
  2. Hydrate the yeast with water and add it slowly to the mixer bowl until a soft mixture, that does not stick to the sides of the bowl, is created
  3. Place the mixture in a baking pan on a baking sheet, cover it with a clean cloth and let it rest for 30 minutes
  4. Afterwards, spread the mixture on the pan and add on top the spicemix del Mondo Flamenco
  5. Bake at 180 degrees for about 25 minutes
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