heirloom tomato & celery salad with green lentils & crispy kashkaval cheese
With Spring right at our door there is nothing like a fresh salad to celebrate its arrival. This salad combines high quality ingredients from Mount Zero, the best tomatoes you can find and Israeli fresh flavours.
3
Rotem Papo, Golda Restaurant
Directions
Wash green lentils under water until it runs clear, then boil in water until just cooked (20 minutes).
Crispy Kashkaval Cheese
Coat the Kashkaval cheese cubes in egg and then dust with semolina. Repeat this process 3 times to get a nice thick coating.
Heat up oil to 190°C and fry kashkaval until crispy and light golden colour. Set aside
Salad
Combine cooked lentils, pine nuts, vinegar, cumin and olive oil in a mixing bowl and season with salt and pepper. Dress
Add tomatoes and celery and gently toss.
To serve
In a large salad plate, spread salad and place pieces of crispy kashkaval on top.
Garnish with cos lettuce leaves, radish, shallot rings, mint and basil leaves and finish with more lentil dressing around the plate.
