Sheep Cheese Roasted in Potatoes with Lentil Salad

Boil potatoes in salted water until soft, then peel and cool a little.

Boil the lentils in salted water for 20 minutes until soft. Sauté the onions in a saucepan with a little butter until soft, cut the potatoes into small slices. Grease a gratin dish and layer half of the potato slices. Spread the onion melt evenly on top and spread the chopped cheese evenly. Cover with the remaining potatoes, sprinkle with butter flakes and gratinate under the grill coil.

For the lettuce, sauté shallot in a tiny bit of olive oil. Peel the carrot, cut into very fine cubes and place in a suitable bowl together with the shallots.

Add the cooked lentils as well. Mix olive oil with mustard, vinegar, wine, pepper, cinnamon, sugar and salt and pour over the lentils form. Mix well and sprinkle with chives.

Serve the salad with the potatoes.

Our tip: Always use fresh chives if possible!

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