Lentil Prune Salad with Sheep Cheese

Ingredients

• 200 g beluga lentils
• 2 tsp spiced vegetable broth
• 2 onions
• 400 g prunes
• 4 tbsp olive oil
• 4 tbsp balsamic vinegar
• 250 g feta cheese
• 0.5 bunch Parsley
• Cayenne pepper

Instructions

1. 1.

   Cook the lentils in about 1 l water for approximately 25 minutes until tender. Then drain and season with a little stock and spiced broth.

2. 2.

   Peel the onions and dice finely. Halve the prunes, pit them, and cut into wedges. Heat oil in a pan and sauté the onions. Add the prunes and cook briefly. Season with balsamic vinegar. Wash the parsley, dry, strip a few leaves, and finely chop 1 tbsp.

3. 3.

   Slice the cheese. Arrange the lentils and chopped parsley on plates. Spoon the prune mixture over them. Season with cayenne pepper and garnish with parsley before serving.