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Thanksgiving salad
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 402
  • Fat about 20g
  • Carbohydrates about 40g
  • Protein about 11g
This is needed
This is needed for 4 people
Corn cobs and beans
  • 2 corn cobs, halved
  • 250 g beans
  • 0.5 tsp salt
  • olive oil for grilling
Herb dressing
  • 1 organic lemon, use a little grated zest and all of the juice
  • 5 tbsp olive oil
  • 0.25 bunch basil, finely chopped
  • 0.25 bunch dill, finely chopped
  • 0.25 bunch peppermint, finely chopped
  • a little pepper
  • 0.75 tsp salt
  • 100 g beluga lentils (beluga)
  • water, boiling
  • 150 g vine-ripened tomatoes, sliced
  • 2 nectarines, cut into segments
  • 250 g different coloured cherry tomatoes, halved
  • 3 flat peaches, cut into segments
  • 0.25 bunch basil, torn into pieces
  • 0.25 bunch peppermint, torn into pieces
  • 0.25 bunch dill, torn into pieces
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And that's how it's done
And that's how it's done
Corn cobs and beans
Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the corn cobs and beans, season with salt, cover and cook over a medium heat for approx. 20 mins. until just soft. Refresh the beans in ice-cold water, drain. Pat dry the corn cobs. Heat the oil in a griddle. Grill the corn cobs all over for approx. 5 mins. Remove the corn kernels from the cobs using a sharp knife.
Herb dressing
Mix together the lemon zest and juice with all of the ingredients up to and including the pepper.
Cook the lentils in water (uncovered) for approx. 20 mins. until soft, drain, mix with half of the herb dressing.
Transfer the lentils, sweetcorn and beans to a bowl along with the tomatoes and all the other ingredients up to and including the nectarines, mix. Drizzle with the remaining dressing, scatter the herbs on top.

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