Lentil Noodle Salad with Mozzarella and Blueberries

Ingredients

• 200 g lentil noodles
• Salt
• 250 g Cherry Tomatoes
• 1 bunch basil (20 g)
• 30 g pine nuts (2 tbsp)
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Mustard
• 1 tsp Honey
• 15 g almond butter (1 tbsp)
• Pepper
• 100 g blueberries
• 125 g mozzarella (1 ball)

Instructions

1. 1.

   Cook lentil noodles according to package instructions until firm. Drain in a sieve.

2. 2.

   Wash and halve the tomatoes. Wash, dry, and strip the basil leaves. Toast pine nuts in a hot pan without fat over medium heat for 3 minutes; then let cool.

3. 3.

   Whisk together oil, lemon juice, mustard, honey, and almond butter for the dressing and season with salt and pepper. Mix the dressing with the noodles, tomatoes, and half of the basil.

4. 4.

   Wash and pat the blueberries dry. Tear the mozzarella into pieces. Add both to the salad with the remaining basil leaves and sprinkle with pine nuts to serve.