Preparation

Mousse
Roughly crumble the goat cheese and place a food processor. Warm the cream to room temperature, add the gelatine & chopped thyme. Blend ingredients in the food processor until it got a creamy texture. Set aside in the fridge.

Beluga lentils
Add cold water, salt, bay leaf and the lentils to a sauce pan. Bring to the boil and cook approximately 18 to 20min until soft but not mashed. Strain the lentils and set aside

Marinade for the lentils
Mix the chopped garlic, shallots, balsamic vinegar, tomato paste, finely diced carrot & chive, add a pinch of sugar & salt to your liking, fold the marinade into the warm lentils.

Avocado
Slice, then add salt and lemon juice.

Beet root
Pre-heat the oven (180°C)
Sprinkle salt generously on the aluminium foil and wrap the beet root inside. Leave for 1h in the oven. Once it’s cooked softly, scoop it out with a Parisienne scooper and marinate with a dash of olive oil and balsamic vinegar. Set aside.

Almost done
Place a quenelle of goat cheese mousse on the marinated lentils. Next to it, place the beet root and the avocado slices. Garnish with radish and micro cress and a drizzle of balsamic on the plate.