200°C · 10-20 minAllergens
Gluten
Lactose
Selderij
Lupine
Ei
Noten
Warm Lentil Salad with Arancini
These crispy arancini, filled with spinach, gorgonzola, and risotto, are bursting with flavour. Alongside, I prepare a warm lentil salad packed with roasted vegetables, sautéed mushrooms, fresh herbs, and walnuts. Drizzled with a honey mustard dressing made with walnut oil to bring all the flavours together. Enjoy! The photo shows the wrong arancini (these are round).
Warm Lentil Salad with Arancini
Arancini (risotto rice, spinach, gorgonzola, white onion, cream, rice starch, wheat flour, yeast, lemon juice, mozzarella, aged cheese, garden peas, soy sauce, egg yolk, rapeseed oil, sugar, salt), celeriac, carrot, chestnut mushrooms, fennel, oyster mushrooms, spinach, edamame beans (young soybeans), black beluga lentils, raisins, walnuts, Dijon mustard, coarse mustard, honey, extra virgin olive oil, red wine vinegar, walnut oil, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, lupine, mosterd, noten, selderij, soja, sulfiet.
Microwave
Heat the salad loosely covered for 2 minutes (1 person) to 3-4 minutes (2 or more persons) until warm, and the arancini on the baking paper for 1-2 minutes. Note: the arancini will not be crispy in the microwave! Serve with the honey mustard dressing (cold).
Oven — 200°C, 10-20 minMarleen's choice
Preheat the salad covered with an oven-safe plate or aluminium foil for 5-10 minutes (1 person) to 15-20 minutes (2 or more persons) until warm, and the arancini uncovered on baking paper for 5-10 minutes. Serve with the honey mustard dressing (cold). Disposable containers cannot go in the oven, transfer to an oven dish.
