Protein-packed black beluga lentils are tossed with herbs then spooned on crispy toasts topped with crème fraîche and pickled peaches to create this eye-appealing starter course.
For the Pickled Peach, bring vinegar, sugar and mustard seed to simmer in small saucepan on medium heat. Reduce heat to low; cook 5 minutes. Remove from heat. Let stand 5 minutes to cool. Pour over chopped peach in small bowl; toss gently to coat. Refrigerate 1 hour or until chilled.
Meanwhile, for the Lentil Toasts, rinse and drain lentils. Place lentils, water and sea salt in small saucepan. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until tender. Remove from heat and uncover. Cool to room temperature in remaining liquid. Drain.
Mix drained lentils, oil, 1 tbsp of the chives and thyme in medium bowl until blended. To serve, spread about 1 tsp crème fraîche on toasted baguette slice. Top with about 1 tbsp lentil mixture and 1 tsp Pickled Peach. Garnish with remaining chives.
This recipe was provided by McCormick.
Visit www.mccormick.com.au/flavourforecast to learn about the 6 flavour trends to watch in 2016 and to explore the future of flavour with inspired recipes, photos and video.
Trending This Week