Description
This lentil salad with summer berries is filling, looks good and tastes delicious – win, win, win!
Ingredients
Scale
- 200 g belugal lentils
- 200 g sheep’s cheese
- 200 g (frozen) peas
- 100 g sugar snap peas
- 200 g peeled broad beans, alternatively: 200 g green beans
- 200 g fresh berries (e.g. currants, gooseberries, blueberries, raspberries, blackberries, mixed according to taste)
- Lemon vinaigrette
- 1 sprig of mint
- salt, freshly ground pepper
Instructions
- Cook the Beluga lentils in plenty of water for 20 minutes until al dente, drain and salt lightly
- Cook peas and beans in salted water for 5-6 minutes until al dente, drain
- Crumble sheep’s cheese into small pieces
- Berries wash and sort
- mince mint
- Mix all ingredients with the lemon vinaigrette, season with salt and pepper to your taste.