Ingredients
Pickled peach
Black beluga lentil toasts
Method
1.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.
2.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.
3.Mix drained lentils, oil, 1 tablespoon of the chives and thyme in medium bowl until blended.
4.To serve, spread about 1 teaspoon crème fraîche on toasted baguette slice. Top with about 1 tablespoon lentil mixture and 1 teaspoon pickled peach. Garnish with remaining chives.
Black beluga lentils are small, shiny black when cooked – resembling caviar. They have a mild, earthy flavour and soft texture. They are most commonly found dried in health food stores, the organic section of some gourmet supermarkets or online specialty stores.
Note
