Lentil Timbale with Vegetables, Roquefort and Cottage Cheese

A refined composition of earthy lentils and tender seasonal vegetables, layered delicately with creamy cottage cheese and a bold touch of Roquefort. Served warm or at room temperature, this savory timbale offers a perfect balance of richness, freshness, and depth—ideal as a starter or a light main course.

Ingredients

• 500 grams cooked lentils (preferably green or Du Puy), well drained

• ½ cucumber, finely diced

• 1 large tomato, peeled, seeded and diced

• 8 pickles, finely chopped

• Slice of Roquefort

• A container of cottage cheese

• Cumin and Pine nuts seeds

• Fresh basil or coriander eaves, finely chopped + extra for garnish

• Salt and freshly ground pepper

• Vinaigrette of your choice

• Zest of lemon

Preparation

Mix the lentils with the vegetables:

Combine the cucumber, tomato, pickles and chopped basil with the lentils.

Season with salt, pepper, and a little vinaigrette to taste. Mix gently, keeping the texture airy.

Prepare the toppings:

Keep the cottage cheese aside as a fresh, creamy topping.

Crumble the Roquefort separately — it will be added between layers.

Roast the pine nuts and cumin in a dry pan until golden, then let them cool.

Plate each portion (using a ring mould or freeform):

• Spoon a layer of the lentil-vegetable mix onto the plate and press down lightly.

• Sprinkle a layer of crumbled Roquefort in the center.

• Add another layer of the lentil mixture.

• Finish with a spoonful of cottage cheese on top.

• Garnish with toasted pine nuts and cumin seeds and fresh basil leaves.

To serve:

Finish with a touch of freshly grated lemon zest and serve immediately. ( Add extra vinaigrette on the side or drizzled around the timbale.)