Lentil Salad with Mozzarella and Mango

Tomatoes and mozzarella are a classic combination, but when it isn’t tomato season, mango is a very good alternative. Or, try persimmons, which are also a delicious winter fruit. Lentils make the salad substantial and for those who would like a vegetarian salad, simply omit the ham.
4 portions
2 cans green lentils (each 14 oz / 400 g)
1 red chili pepper
1 garlic clove, pressed
¼ cup (50 ml) chopped sun-dried tomatoes
1 tbsp balsamic vinegar
2 + 2 tbsp olive oil
½ cup (100 ml) chopped parsley
1 bunch basil, chopped
Sea salt flakes
Freshly ground pepper
2 mozzarella balls
1 ripe mango
For serving
¼ lb (100–150 g) Parma ham (Prosciutto di Parma)
1. Rinse the lentils and let drain. Divide the chili pepper lengthwise, remove the seeds and veins, and cut the halves into thin strips.
2. Blend together lentils, chili, garlic, tomatoes, balsamic vinegar, 2 tbsp olive oil, and the herbs. Add salt and pepper to taste.
3. Cut the cheese into slices. Peel the mango, remove the flat seed, and cut the mango into slices.
4. Arrange the lentil salad on a plate and distribute cheese and mango over top. Drizzle the remainder of the olive oil over it, add salt and pepper to taste, and garnish with basil. Serve together with Parma ham.

Lentil Salad with Mozzarella and Mango

Spinach Salad with Gnocchi and Rosemary Oil
These small balls made of cooked potatoes are perfect for a substantial salad. Toss them with a wonderful rosemary and garlic oil and they get a delightful flavor. Delicate spinach, pear, Pecorino Romano, and walnuts are all flavorful ingredients to add to the marinated gnocchi.
4 portions
2 tbsp chopped fresh rosemary
2 garlic cloves, chopped
3 tsp sea salt flakes
⅓ cup (75 ml) olive oil
1 lb (500 g) gnocchi
2 oz (50 g) baby spinach
2 pears
¾ cup (200 ml) coarsely grated Pecorino Romano or Parmesan
Freshly ground pepper
2 oz (50 g) walnuts
1. Crush rosemary, garlic, and salt in a mortar. Pour in the olive oil.
2. Cook the gnocchi according to the packaging directions. Drain. Toss the gnocchi with rosemary oil. Serve the gnocchi in the salad at room temperature or cold.
3. Rinse and dry the spinach. Cut the pears into wedges.
4. Carefully fold the gnocchi in with spinach, pears, and half of the cheese.
Add salt and pepper to taste. Top with the rest of the cheese and nuts.
Pasta Salad Puttanesca with Salami
“A la puttanesca” means “a la whore” in Italian and is in actuality a rich tomato sauce with capers, anchovies, and olives. Here, I have made a pasta salad with the same salt and flavors.
4 portions
3 tbsp olive oil
2 tbsp freshly squeezed lemon juice
1 garlic clove, pressed
3 tbsp thyme (with stems removed)
8 chopped anchovy fillets
10½ oz (300 g) penne pasta
5 oz (150 g) salami
1 package cherry-sized mozzarella balls (approx. 5 oz / 150 g)
9 oz (250 g) cherry tomatoes
1 red onion
4 tbsp capers
⅔ cup (150 ml) black olives
Sea salt flakes
Freshly ground black pepper
2 oz (50 g) arugula
1. Mix together olive oil, lemon juice, garlic, thyme, and anchovies in a large bowl.
2. Cook the pasta according to the directions on the package. Let drain. Mix with the dressing.
3. Cut the salami into small cubes. Let the cheese drain. Halve the tomatoes and chop the onion.
4. Combine the pasta with salami, cheese, onion, capers, and olives. Add salt and pepper to taste.
5. Lastly, fold the tomatoes and the arugula into the salad.
Rhubarb Salad with Pepper Mackerel
You can certainly use rhubarb in a main course salad. I prefer to serve this healthy and fresh potato salad together with pepper mackerel, but it is good with all sorts of smoked or grilled fish.
4 portions
1¾ lbs (800 g) freshly cooked new potatoes
½ lemon, juice
3 tbsp canola oil
1 tbsp honey
Sea salt flakes
Freshly ground pepper
2 small fennel bulbs
½ lb (200 g) delicate rhubarb
½ cup (100 ml) chopped dill
For serving
Pepper mackerel
1. Cut the potatoes into smaller pieces. Combine lemon juice, oil, and honey. Fold in the potatoes and add salt and pepper to taste.
2. Slice the fennel bulbs as thinly as possible. Rinse and cut the rhubarb into strips.
3. Fold fennel, rhubarb, and dill into the salad just before serving. Serve the salad together with the mackerel.