Lentil Noodle Bowl with Skyr-Linseed Oil Dip

Ingredients

• 150 g lentil noodles
• Salt
• 1 bunch Arugula (80 g)
• 1 bunch radishes
• 250 g Cherry Tomatoes
• 150 g skyr
• 2 tbsp linseed oil
• Pepper
• 100 g raspberries
• 8 artichoke hearts (150 g; jarred in oil)

Instructions

1. 1.

   Cook the noodles in boiling salted water according to package instructions until firm. Then drain and let drain well.

2. 2.

   In the meantime, wash and spin dry the arugula. Peel, wash, halve and slice the radishes. Wash and halve the tomatoes.

3. 3.

   Mix skyr with 2-3 tbsp water and linseed oil until smooth, season with salt and pepper.

4. 4.

   Wash and pat dry the raspberries. Drain the artichokes and quarter them. Arrange the noodles, arugula, radishes and tomatoes in bowls, sprinkle with berries and serve with the dip.