Cheese Salad

Ingredients

• 400 g field salad
• 400 g radicchio
• 4 apples
• 2 tbsp lemon juice
• 2 onions
• 4 Garlic cloves
• 300 g Greek sheep cheese (feta)
• 600 g lentil sprouts (about 250 g lentils sprouted three days prior)
• 6 tbsp balsamic vinegar
• Salt
• Pepper (freshly ground)
• 100 g sun‑dried tomatoes (in oil)

Instructions

1. 1.

   Wash the sprouts and steam for about 3 minutes, then rinse and drain. Crumble feta coarsely.

2. 2.

   Peel onions and garlic and finely chop them.

3. 3.

   Wash apples, quarter them, remove cores and cut into thin sticks, immediately mix with lemon juice.

4. 4.

   Wash radicchio and field salad, discard stems, dry by shaking, and tear into bite‑sized pieces.

5. 5.

   For the dressing, blend sun‑dried tomatoes with about 5 tbsp of their oil, then whisk in balsamic vinegar, salt, pepper; taste and adjust.

6. 6.

   Arrange the salads on a platter. Mix sprouts with onion, garlic, and apple sticks, place in the center over the leafy greens, sprinkle feta, and drizzle with salad dressing.