YOUR JUDGEMENT
Protein grab'n nibbles with lentils and vegetables
60 minutes
10 persons
Ingredients
Ingredients- DEJ:
- 4 dl lukewarm water
- 25 g yeast
- 300 g graham flour
- 175 g wheat flour
-
2 tbsp. Svansø olive oil
- 1 tbsp. salt
- FILL:
-
1 dl Svansø organic red lentils
- 1 onion
- 3 cloves of garlic
-
2 tbsp. olive oil
- Salt and freshly ground pepper
-
200 g Svansø chunky salsa
-
200 g Svansø grilled peppers
-
200 g Svansø grilled squash
- 100 g Seville premium black olives without stones
Preparation
PreparationDough
Stir the yeast into the water, add salt and oil. Stir in the graham flour and mix to a sticky dough, add the wheat flour,
to a firm dough. Let the dough rise for 30 minutes.
Filling
Cook the lentils according to the instructions on the bag and drain in a sieve.
Peel the onion and garlic, cut the two types of onion into small cubes.
Heat a pan with a little oil and fry the onions. Add the lentils and lightly fry them.
Add the chunky salsa and mix well.
Knead the dough and roll it out on a floured table to a 1 cm thick square measuring 30 x 20 cm.
Spread the lentil filling on the dough, place grilled peppers and grilled eggplant on top and sprinkle with olives.
Roll into a long sausage on the long side. Cut into 4 cm thick slices. Place the snails in greased muffin tins
and bake in a 180°C oven for 15-20 minutes.
Tip: Place a slice of dried ham on the baked pieces or sprinkle them with parmesan.
Product in the recipe
Product in the recipe
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