Lentil and Scallion Salad
Rinse the lentils, place in a pan and cover well with water. Peel the garlic, rinse the thyme and add both to the lentils. Bring to a boil, cover and cook for about 35 minutes until al dente. Then drain and allow to cool.
Rinse and trim the scallions and cut into rings.
For the dressing, combine the mustard with the vinegar and season with salt, pepper and chili powder. Stir in the oil with a whisk.
Remove the thyme and the garlic from the lentils and mix the lentils with the dressing and the scallion rings.
Rinse the endive, divide the leaves and arrange around the edge of small serving bowls. Spoon the lentil salad into the center and serve.