Recipe detail

Other Beluga lentil salad with spinach, bacon and baked potatoes

10. 2. 2022

Author: Jan Malachovský

Company: Retigo

Food category: Other

Cuisine: Czech

Program steps

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1
Steaming
time icon Termination by time
time icon 00:20 hh:mm
probe icon 99 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 7

Name Value Unit
beluga lens 500 g
olive oil 30 ml
garlic 1 pcs
full cabbage leaves, cleaned 50 g
fresh baby spinach 300 g
lemon juice 10 ml
salt 1 g
bacon, minced 200 g
potatoes 500 g
rosemary 10 g
ground black pepper, ground 1 g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 543.3 kJ
Carbohydrate 48.2 g
Fat 26.4 g
Protein 22.1 g
Water 0 g

Directions

Boil the beluga until soft in water in a convection oven at 99°C steam mode.
Peel the clove of garlic, cut it into small cubes and fry it in oil. Bake the bacon in a convection oven without oil on the hot air mode at 180°C for about 6 minutes.
Cut the potatoes (type B) and cook them in a combi oven at 99°C for 15-20 minutes.
Then let it cool in a shocker, spread it on enamelled sheets, mix with oil, salt, pepper and chopped rosemary and bake at 180°C until golden.

Mix the ingredients for the salad, season with salt, pepper and olive oil and serve with baked potatoes.

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GN container Stainless steel full

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