Lentil Salad Pig‘s Head and Pumpkinseedoil

Preparation

1. Soak the lentils in water for two hours. Dice the onion, root vegetables, and bacon. Sauté the cubes in some oil. Add the tomato paste and briefly roast it. Stir in the drained lentils. Add the broth and cook for about 20 minutes. After ten minutes of cooking, add the diced vegetables to the lentils. Season with salt and pepper.
2. Once the lentils are cooked and slightly cooled, mix in a bit of vinegar, chopped garlic, and parsley. Let it sit for a moment to blend. Drizzle with pumpkin seed oil.
3. Heat the cooked and chopped pig’s head in veal stock (or soup). Serve the lentil salad on plates, place the pig’s head pieces on top, and garnish the meat with some grated horseradish.