Lentils, beansprouts and crab salad
From the one star french chef Patrick Asfaux
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This is a recipe adequate for persons suffering from type 2-diabetes
Lentils, bean sprouts and crab salad, for 4 to 6 persons :
- 500 grams (1 lb) lentils cooked in a vegetable stock
- 200 grams (1/2 lb) spider crab (or brown crab) meat
- 100 grams (3 oz) bean sprouts just boiled a few seconds and drained
- 2 spring onions (white and green parts thinly chopped)
- 6 centilitres (2 fl oz) organic rapeseed oil
- 4 centiliters raspberry vinegar
- table salt and freshly ground black pepper
Progression
1) In a large bowl, pour vinegar, salt, pepper and oil to make a dressing, add the spring onions, the crab meat (keep some to garnish your dish) and finally add in the lentils. Stir with a spoon, cover with some cling film and keep into the fridge for a minimum of one hour.
2) Quickly season the bean sprouts with salt and pepper
Arrangements :
You can either share the salad in individual small salad bowls, or in a single large salad bowl. Top the salad with the bean sprouts then add some crab meat in small parts and top with a little of the finely chopped green leaves of the spring onions.
So, suffering from diabetes or not, everyone will enjoy this nice salad
2) Quickly season the bean sprouts with salt and pepper
Arrangements :
You can either share the salad in individual small salad bowls, or in a single large salad bowl. Top the salad with the bean sprouts then add some crab meat in small parts and top with a little of the finely chopped green leaves of the spring onions.
So, suffering from diabetes or not, everyone will enjoy this nice salad
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