Soaked lentils, roasted corn, broad bean, chorizo, crisp jambon cru and salmon

I used a mix of red moong lentils and channa dahl lentils.  The soaking idea comes from an Indian (Goan) salad served with fish.  Where lentils are soaked overnight but not cooked.

I soaked them overnight then sauted them with onion, garlic, chorizo, sherry vinegar a touch of pernod and chopped sage.  Adding roasted corn, fresh chopped tomato, broad beans and fresh dill.  The result was a form of salad where the chorizo, pernod and sherry vinegar formed a dressing of sorts, keeping things beautifully light and fresh.

Lentils done in this way retain crunch and texture.  These lentil varieties when cooked turn mushy (and therefore why they are used extensively in dahls where that is the result required). 

I added fresh pretty little beetroot sprouts and some cute edible flowers.  Cooked cured Bayonne ham until crispy and some beautifully fresh salmon again cooked crisp.

A delicious dish of contrasting textures, flavours and colours that surprised me with the divinity of mouthfeel and taste.

Yum.