Serves 4

FOR RED LENTIL CRACKERS:

250g red lentils

1 tbsp smoked paprika

2 tsp fine salt

1 tsp dried thyme

1 tsp dried oregano

4 tbsp olive oil

440g goat cheese (without rind)

150g (or approx. 12 slices) bacon

10g granulated sugar

400g CITRUS grape spoon sweet

3 sprigs fresh thyme

To make the red lentil crackers

Preheat the oven to fan 160°C.

In a small pot, bring 500ml of water to a boil and then remove from the heat. Add the lentils and cover for 20mins.

Drain the lentils well and place in a food processor with the olive oil, salt, paprika and dried herbs.

Blend until you have a smooth red paste. If your processor is small, you can do this in batches.

Spread the paste onto a baking tray as thinly as possible, using the back of a tablespoon.

Bake in the oven for 15-20mins on one side, then flip it and bake for another 15-20mins or until it forms a large crispy sheet.

Move it to a cool surface to become even crispier. Once it is completely cool, break it into irregular shapes with your hands.

In a non-stick pan, sauté the bacon slices on a low heat until well-cooked on both sides. Sprinkle lightly with the sugar and sauté for another 30 seconds on each side. Remove to a cool plate, to become crispy.

Place the red lentil crackers onto a plate, as the base.

Using a spoon or piping bag, spread the goat cheese on top. Next, break the caramelized bacon into pieces with your hands and sprinkle on top of the goat cheese.

Finally, serve with CITRUS’ grape spoon sweet and garnish with the fresh thyme.

Kali Orexi!