Refreshing moments of pleasure – summer meets lightness and variety of flavours
Wine with food is given an aromatic, summery note with this light lentil salad that will delight every connoisseur. Wine and food can be combined here at the highest level: delicate beluga or mountain lentils are combined with roasted zucchini slices, crunchy herbs and creamy, spicy goat’s cheese to create a colourful salad. The aroma of freshly chopped basil, parsley and chives combined with a lemony-mustard vinaigrette brings freshness to the plate. The lentil salad is pleasantly filling, but light and elegant – a perfect companion to warm summer evenings, whether as an appetizer, lunch in the garden or a small main course. The dish is also ideal for a buffet, picnic or as a side dish to grilled food, because the flavors remain balanced even after marinating.
Ideal wine accompaniment: Grüner Veltliner (Kamptal DAC, Austria)
A Grüner Veltliner from the Kamptal stands for Austrian white wine culture at the highest level. The distinctive freshness with citrus and apple fruit, an animating, slightly peppery spiciness and the juicy, delicate body make this wine the perfect companion for summer lentil-based salads. Its minerality supports the earthy notes of the lentils, while the tangy acidity gives structure to the crunchy zucchini, creamy goat cheese and fresh herbs.
The lively interplay of crunchy lentils, juicy zucchini and spicy goat’s cheese is excellently accompanied by a Grüner Veltliner. The typical citrus and white pepper aromas perfectly complement both the mint and herbal notes and the freshness of the dressing. The minerality of the wine absorbs the fine earthy notes of the lentils and underlines the velvety mouthfeel of the goat’s cheese, while the acidity creates a small tension between the spice and creaminess and balances everything harmoniously together.
Further wine recommendations for this dish
Pinot Blanc d’Alsace (Alsace, France)
This Pinot Blanc convinces with freshness, delicate pear and citrus aromas and a fine mineral structure. With its restrained character, it underlines the lightness and complexity of the lentil salad, while its gentle acidity and moderate fruit accompany the creamy aroma of the goat cheese. The typical herbal notes of the French region harmonize particularly well with summer cuisine.
Vermentino di Sardegna DOC (Sardinia, Italy)
Vermentino convinces with salty sea breeze, citrus fruit and a light, floral note. The pleasantly dry and clear character combines great with the roasted zucchini slices and highlights the green-spicy herbs of the salad. The natural freshness and crunchy structure harmonize ideally with lentils, making the dish summery and elegant.
Chardonnay (independent of barrel ageing, Yarra Valley, Australia)
Unobtrusively, with subtle notes of apple, citrus and a slight creaminess, the Chardonnay complements the earthy lentils and skilfully sets the scene for the fullness of the goat’s cheese. The balanced acidity supports the vinaigrette and ensures a pleasant freshness in the mouth, while the international style adds a modern touch.
Albariño DO Rías Baixas (Galicia, Spain)
The aromatic, slightly salty white wine from Galicia brings stone fruit, citrus and an animating minerality. Perfect for pairing with fresh herbs and zucchini, it complements the aromatic diversity and supports the creamy notes of the cheese with its structure. The fine acidity gives the dish lightness and elegance.
Grenache Rosé IGP Pays d’Oc (Languedoc, France)
With its freshness, berry notes and light body, a Grenache Rosé brings new dimensions to the glass. The summery fruit emphasizes the delicate aroma of the goat’s cheese, while the low tannin structure gently caresses the herbs and lentils. Ideal for warm days and casual tables, it adds lightness and fun to the combination.
The recipe:
Sommerlicher Linsensalat mit Zucchini, Kräutern & Ziegenkäse
Cooking utensils
- 1 Großer Topf
- 1 Sieb
- 1 Schüssel
- 1 Bratpfanne/ Grillpfanne
- 1 Messer & Schneidebrett
- 1 Schneebesen
Ingredients
Linsensalat
- 100 g Beluga- oder Berglinsen
- 1 kleine Zucchini
- 1 Frühlingszwiebel
- 2 Hände frische Kräuter Basilikum, Petersilie, Schnittlauch, Minze
- 80 g Ziegenkäse Rolle oder Frischkäse
- 1 EL Mandeln grob gehackt (optional)
Vinaigrette
- 2 EL Olivenöl
- 1 EL Weißweinessig
- 1 TL Dijon-Senf
- 1 TL Honig
- Zitronensaft nach Geschmack
- Salz Pfeffer
Preparation
Linsen kochen
- Linsen waschen und in ungesalzenem Wasser ca. 20–25 Minuten bissfest garen. Abgießen, abkühlen lassen.
Zucchini rösten
- Zucchini in dünne Scheiben schneiden, in etwas Olivenöl in einer Pfanne oder Grillpfanne von beiden Seiten goldgelb braten.
Kräuter vorbereiten
- Kräuter waschen, trocknen und grob hacken. Frühlingszwiebel in dünne Ringe schneiden.
Vinaigrette herstellen
- Alle Zutaten für die Vinaigrette in einer Schüssel vermischen und mit Salz, Pfeffer sowie Zitronensaft abschmecken.
Salat vollenden
- Gekochte Linsen, Zucchini, Frühlingszwiebel und Kräuter in eine große Schüssel geben, Dressing unterheben. Ziegenkäse darüberbröseln und optional mit Mandeln bestreuen.
Empfohlene Beilagen
- Frisches Baguette
- Gegrilltes Gemüse (Paprika, Aubergine)
- Grüner Blattsalat mit Radieschen
