Carrot Lentil Salad with Physalis

Ingredients

• juice of 1 orange
• juice of 1 lemon
• 2 tsp Liquid Honey
• Salt
• Crushed chili pepper
• 2 tbsp olive oil
• 100 g Red lentils
• 400 g Carrots
• 125 g physalis
• 2 stalks celery
• Watercress

Instructions

1. 1.

   Whisk together the orange juice, lemon juice, honey, salt, crushed chili, and olive oil to make the vinaigrette.

2. 2.

   Cook the lentils in water for about 4 minutes. Drain, rinse with cold water, and let them cool. Mix with the vinaigrette and let rest for 30 minutes.

3. 3.

   Peel and clean the carrots. Slice one carrot into thin strips. Blanch in salted water for 30 seconds, drain, and shock in ice water. Dice the remaining carrots. Cook the diced carrots in salted water for about 10 minutes, then cool and drain. Separate the physalis from their husks. Wash and finely chop the celery. Combine the carrot cubes, physalis, and celery with the lentils. Trim the watercress, add it, and gently mix everything together. Plate the salad on top of the carrot strips.