Beluga Lentil Burger with Mozzarella, Pomegranate and Dukkah

My late summer of 2016 feels like an emotional roller coaster. And when there's too much work to be done it's so easy to panic, to be overwhelmed or to just give up. But I believe that we don't give up because there are wonderful people around all of us who catch us when we fall.

Many people catch me at the moment, some must already have sore arms and I can't thank them enough for being there for me and going through this rather intense time together with me. They listen to a crazy woman whose first cookbook will come out soon, in just a few days, and whose ups and downs can be more than tiring. They listen to me, they cook for me, they calm me down, and make me laugh. Many of them have been in my life for years and years, some I've only met a few days, weeks, or months ago. This post is for all these amazing people around me, thank you!

When I needed a spontaneous translation of a press release from English to Maltese a few days ago, I could count on my dear friend Jessica who even worked on it during a camping trip on the weekend. And Nikola, who I never even met before, made it possible to proof read it within a couple hours after I got in touch. My boyfriend is my rock, there wouldn't be this book without him, and Eat In My Kitchen wouldn't be as inspired as it is - my man is the biggest joy one can possibly have in life. The other day I was looking for accommodation in New York and someone who I haven't even met before helped me out without hesitation. And when I was chatting with Hetty McKinnon from Arthur's Street Kitchen about a meet in your kitchen feature this week, I mentioned that I'm planning my book launch event in NY at the moment and that I was struggling. It's a bit tricky when you're on another continent, everything takes much longer. Within a split second, Hetty offered to cook my recipes for my book launch event in Manhattan. I could go on and on, the list of people who've helped and supported me is long and I know it will become longer and longer in the next few weeks.

We're not alone, and that's wonderful, there are times to help others and there are times to receive help from the people around us. We should never forget that we're not alone.

I dedicate this recipe to everyone who has helped me, to my friends, my family, and everybody who I met and will meet on this journey and who makes it even better. It's a recipe that combines different tastes and textures: nutty Beluga lentil burgers and creamy mozzarella di bufala sprinkled with fragrant dukkah spice and nut mixture and juicy pomegranate. It's as vibrant, rich, and colourful as we all are. You can turn it into a sandwich, as I did, but that's not even necessary.

A big hug to all you wonderful people around me! xx

Beluga Lentil Burger with Mozzarella, Pomegranate and Dukkah

Makes 2 sandwiches

For the dukkah

• 30 g (1 ounce) skin-on hazelnuts

• 30 g (1 ounce) salted pistachios

• 30 g (1 ounce) white sesame seeds

• 30 g (1 ounce) sunflower seeds

• 1 teaspoon fennel seeds, crushed with a mortar and pestle

• 1 teaspoon coriander seeds, crushed with a mortar and pestle

• 1/2 teaspoon black peppercorns, crushed with a mortar and pestle

• 1/2 teaspoon coarse sea salt

• 1/4 teaspoon ground cumin

For the lentil burgers

• 1 bay leaf

• 2 small sprigs fresh lemon thyme

• 60 g (2 ounces) beluga lentils (no soaking required)

• 40 g (1 1/2 ounces) drained canned cannellini beans, rinsed and roughly mashed with a fork

• 1 spring onion (green part only), thinly sliced

• 1 small clove garlic, crushed

• 1 large egg

• 40 g (1 1/2 ounces) Parmesan, finely grated

• 20 g (2 tablespoons) dry breadcrumbs

• 1 teaspoon freshly grated lemon zest

• 1/2 teaspoon fine sea salt

• ground pepper

• olive oil, to cook the burgers

For the sandwiches

• 2 rustic white buns, cut in half

• 4 lettuce leaves125 g (4 1/2 ounces) mozzarella di bufala, torn into small pieces

• olive oil

• 1/2 pomegranate

• 1-2 teaspoons freshly grated lemon zest

You won't need all of the dukkah for this recipe. Store leftover dukkah in an airtight container and use it in salads and soups.

For the dukkah, pulse the ingredients in a food processor until crumbly—the mixture should be dry—and transfer to a bowl or an airtight jar.

For the lentil burgers: Fill a large pot with water, the bay leaf, and thyme. Add the beluga lentils and bring to the boil. Cook, according to the package instructions, for about 18-20 minutes. The lentils should have some bite. Remove and discard the herbs, drain the lentils, and let cool completely.

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

In a large bowl, combine the lentils with the beans, 3/4 of the spring onion, the garlic, egg, Parmesan, breadcrumbs, lemon zest, salt, and pepper. Use your hands or a large spoon to mix until well combined. Wet your hands and form the mixture into 6 burgers.

In a large, heavy pan, heat a generous splash of olive oil over medium-high heat. Turn the heat down to medium and cook the burgers, flipping once, for 2 to 3 minutes per side or until golden brown. Transfer to the lined baking sheet and bake for 8 minutes in the oven.

Divide the lettuce leaves, lentil burgers, and mozzarella among the sandwiches and drizzle with olive oil. Sprinkle with the pomegranate seeds, fresh lemon zest, the remaining spring onion, and some dukkah. Close the sandwiches and enjoy!

Lentils with Pomegranate and Dukkah

This dish caused one of those exciting kitchen moments that leave you speechless. I had a rough idea of what I wanted to throw together but when it was finally on my plate, it blew my mind. I have wanted to mix black Beluga lentils with the glowing red of pomegranate seeds for quite a while as I couldn't resist this colour combination. I felt sure that something that looks so beautiful together must also match on a culinary level!

A couple weeks ago I read about dukkah which reminded me of this great mixture of seeds, nuts and spices so popular in Egyptian cooking. So I decided to add this as well. I prepared a selection of hazelnuts, pistachios, sesame and sunflower seeds and took some black peppercorns, coriander and fennel seeds and cumin from my spice box to make the mixture complete. The lentils cooked with a bunch of fresh thyme and a bay leaf before I stirred in a splash of olive oil. I arranged the legumes on the plates with the crunchy pomegranate seeds and my dukkah and was mesmerized by its beauty and simplicity. The first bite made me speechless, it was fantastic! The nuttiness of the lentils combined with the dukkah and the sweet and sour pomegranate is one of the best things my dark Belugas have ever seen (apart from my Lentil Salad with Blue Cheese and Pear).

Lentils, Pomegranate and spicy Dukkah

You can keep the remaining dukkah in a jar and use it for salads and soups.

For 3-4 people you need

• lentils (preferably Beluga) 250g / 9 ounces

• bay leaf 1fresh thyme, a small bunch

• olive oil

• pomegranate 1

For the dukkah

• hazelnuts 30g / 1 ounce

• sunflower seeds 20g / 3/4 ounce

• pistachios 20g / 3/4 ounce

• sesame seeds 20g / 3/4 ounce

• fennel seeds, crushed in a mortar, 1 teaspoon

• black peppercorns, crushed in a mortar, 1/2 teaspoon

• coriander seeds, crushed in a mortar, 1 teaspoon

• ground cumin 1/4 teaspoon

• coarse sea salt 1/2 teaspoon

Mix the ingredients for the dukkah in a food processor.

Peel the seeds out of the pomegranate.

Cook the lentils according to the instructions on the package with the bay leaf and thyme but without salt. Mine needed 20 minutes in 750ml / 1.5 pints of water. Stir in a splash of olive oil and season with a little salt. 

Arrange the lentils on the plates sprinkled with pomegranate seeds and a tablespoon of dukkah.