Step 1
Rince the lentils under running water.
Cook according to package directions. Rinse the lentils in cold water until they are chilled, and set aside.
Step 2
Cut the gruyère into cubes
Peel the carrots and grade them.
Cut the apple into cubes.
Step 3
To prepare the dressing, combine the mustard, the sherry vinegar and the olive oil.
Step 4
Toss the dressing with all the salad ingredients. Taste and add more salt and pepper if necessary.
Step 1
Fillet the mackerel and crumble it with a fork.
Step 2
Roast the pine nuts in a dry frying pan.
Slice the shallot and chop the herbs finely. Mix them together with the mackerel.
Step 3
Add some mustard with Provence herbs and lemon juice. Keep coll until ready to serve.
Step 4
Spoon into a serving bowl and serve with sticks of raw veg for dipping or on bread.
Step 1
Wash the vegetable and cut them into cubes.
Step 2
Roast the pine nuts in a dry frying pan.
In a frying-pan over medium heat melt 2 tablespoons of olive oil, add the vegetable and saute for about 3 minutes until soft. Set aside.
Step 3
In a bowl, combine all the other ingredients.
Step 4
Distribute the sauteed vegetables among 2 small buttered baking dishes. Pour the egg mixture over each portion.
Step 5
Preheat the oven to 180°C (356°F).
Bake in the center of the oven for about 30 minutes.