Oily seed crackers with creamed lentils and dry pulled meat


  • 40 g sunflower seeds
  • 20 g white sesame seeds
  • 1 teaspoon of chia seeds
  • 20 g flour seeds
  • 1/2 dessertspoon of salt flakes
  • 65 g whole wheat flour
  • 60 g water
  • 40 ml extra virgin olive oil

For the creamed lentils:

  • 150 g boiled lentils
  • mixture of celery, carrots and onion

To garnish:

  • 200 g dried pulled horsemeat


For the crackers:
Use a planetary beater to mix all the ingredients to give a soft but workable dough.
Roll out the dough between two sheets of parchment and sprinkle with the salt.
Bake in a preheated oven at 180°C for about twenty minutes.
Take the crackers out of the oven and transfer to a cooling rack.

For the creamed lentils:
Cook the lentils with the celery, carrots and onion, extra virgin olive oil and salt.
Cool then liquidise with the robiola cheese.
Put the mixture into an icing bag and garnish the crackers with it.
Top with the dried pulled meat.