Esta publicación está disponible en: Spanish

  • 2 medium potatoes
  • 1 tomato
  • 1 hard-boiled egg
  • 30 g pitted black olives
  • 3 anchovies in olive oil
  • 5 fresh basil leaves
  • 80 g of cooked pardina brown lentils
  • Extra virgin olive oil
  • Salt, black pepper, balsamic vinegar
  1. Steam the potatoes until al dente, being careful not overcook. Remove, allow to cool and reserve.
  2. Blanch the tomatoes for 10 seconds in boiling water, then peel, remove seeds and dice.
  3. Peel and chop the egg, then chop the olives, anchovies and basil leaves. Mix these ingredients along with the lentils in a bowl and dress with olive oil, salt, freshly ground black pepper and balsamic vinegar.
  4. Peel the potatoes and cut into very thin slices with a kitchen mandolin.
  5.  Layer the potato slives, and sandwich between each a teaspoon of the lentil mixture and serve.