Lentil and potato salad with thyme pesto

Cook the lentils until soft (about 20 minutes) in plenty of water. Prepare the beans. Peel the potatoes, cut into pieces. Cook the beans 10 minutes in the stock, add the potato cubes and cook everything until soft for about 15 minutes. Reserve 1 dl stock for the sauce, discard the rest.

Strip the thyme leaves from the stalks. Coarsely chop the parsley. Put the herbs, garlic, sunflower seeds, vinegar and stock in a high-sided vessel and puree well with a hand-held blender. Mix in the oil, season with salt and pepper. Cut the Emmentaler AOP in cubes. Mix all the ingredients with the pesto. Serve lukewarm or cold.