Lentil Salad with Sheep Cheese and Walnuts

Ingredients

• 400 ml orange juice
• 120 g red lentils
• 4 sprigs lemon thyme
• 300 g cherry tomatoes
• 120 g feta (50% fat in total)
• 100 g Arugula
• 50 g walnut kernels
• 4 tbsp apple cider vinegar
• 7 g mustard (1 tsp)
• 1 tsp Honey
• 5 tbsp olive oil
• 300 g small red apples (e.g., Idared)
• Salt
• Pepper

Instructions

1. 1.

   Bring orange juice to a boil. Cook lentils in boiling orange juice for about 10–15 minutes, then let cool for 10 minutes.

2. 2.

   Meanwhile wash thyme, pat dry and remove leaves. Clean tomatoes, wash and cut into halves or quarters depending on size. Crumble feta. Wash arugula and pat dry. Roughly chop walnuts.

3. 3.

   Whisk vinegar with mustard, honey and oil to make the dressing. Wash apples, halve, core, dice small pieces and mix with dressing and lentils, seasoning with salt and pepper. Add walnuts with remaining prepared ingredients to the apple-lentil mixture and gently combine.