Lentil Salad with Mango

Ingredients

• 150 g Beluga lentils
• 1 Mango
• 0.5 bunch spring onions
• 0.5 cucumber (300 g)
• 1 red bell pepper (125 g)
• 1 handful mint
• 0.5 red pepper
• 1 Organic Lime
• 75 g raspberries
• 3 tbsp peanut oil
• Salt
• Pepper
• 1 tsp maple syrup (or agave nectar)
• 2 tbsp sesame seeds

Instructions

1. 1.

   Cook lentils according to package instructions for 25 minutes. Drain in a sieve, rinse thoroughly with cold water and set aside.

2. 2.

   While the lentils cook, peel the mango, separate the flesh from the pit and cut into about 1 cm pieces. Trim and wash the spring onions, slice finely into rings. Wash the cucumber, trim and dice into about 1 cm cubes. Clean the bell pepper, wash and cut into 1 cm pieces. Rinse mint, pluck leaves from stems and chop.

3. 3.

   Trim the red pepper, wash, halve and finely chop. Rinse the lime under hot water, dry and zest. Then halve it and squeeze the juice of one half. Wash raspberries and mash them in a bowl with a fork. Add oil, salt, pepper, chopped pepper, lime zest and juice, and maple syrup to make a dressing.

4. 4.

   Combine the Beluga lentils with the prepared vegetables and dressing in a large bowl. Distribute the lentil salad with mango onto plates and sprinkle with sesame seeds before serving.