Recipe detail

Name: Beluga lentil salad with spinach, bacon and baked potatoes
Yield: 7
Cuisine: Czech
Ingredients: 500.0000 g Čočka beluga; 30.0000 ml Olivový olej; 1.0000 tPcs Česnek 1stroužek; 50.0000 g Jarní cibulka; 300.0000 g Baby Špenát; 10.0000 ml Citrónová Šťáva; 1.0000 g Sůl, pepř; 200.0000 g Slanina; 500.0000 g Brabory typ B; 10.0000 g Roznarýn; 1.0000 g

Other Beluga lentil salad with spinach, bacon and baked potatoes

10. 2. 2022

Author: Jan Malachovský

Company: Retigo

Food category: Other

Cuisine: Czech

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Program steps

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Steaming

Termination by time

00:20 hh:mm

99 °C

50 %

Ingredients - number of portions - 7

Name	Value	Unit
beluga lens	500	g
olive oil	30	ml
garlic	1	pcs
cabbage leaves, cleaned	50	g
fresh baby spinach	300	g
lime juice	10	ml
salt	1	g
bacon, minced	200	g
potatoes	500	g
rosemary	10	g
freshly 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.

Recommended accessories

Vision Bake

GN container Stainless steel full