Beluga salad


  • 50 g Beluga lentils
  • sea salt 
  • cumin, tasmanian black pepper 
  • Shiso Purple Vinegar 
  • 2 Kaffir Lime Leaves 
  • aceto balsamico di modena 
  • 20 ml reduced beetroot juice 
  • raspberries 
  • 50 g cashew nuts 
  • 5 g yeast 
  • lime juice 
  • 100 g potatoes boiled  
  • 50 g pineapple  
  • 1 g agar agar 
  • ground cumin 
  • Vene Cress  
  • Borage Cress  
  • Kyona Mustard Cress  
  • Anise Blossom 


Wash the lentils with water and keep in salted water for 10 hours. Boil afterwards with cumin and Kaffir Lime Leaves. 

Mix it up with aceto balsamico di modena, the reduced beetroot juice and flavor with tasmanian black pepper. Mix it together with the raspberries to a salad.

Boil cashew nuts in saltwater and add the yeast together with  lime juice in it, Then start a classic yoghurt preparation and mix it gently into a soft creme.

Potato/pineapple dip:

Cook pineapple with agar agar and blend together with the boiled potato and finish with ground cumin. 

Serve with Shiso Bread (click here for recipe) together with Vene Cress, Borage Cress, Kyona Mustard Cress  and Anise Blossom. 

Recipe: Marcel Thiele

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