Lentil Vegetable Salad

Ingredients

• 150 g lentils
• 4 Spring Onions
• 150 g sugar snap peas
• 4 Spring Onions
• 1 bunch radishes
• 3 tbsp balsamic vinegar
• salt (freshly ground pepper)
• 6 tbsp Olive oil
• 1 Avocado
• 1 tbsp Lemon Juice
• 50 g sprouts

Instructions

1. 1.

   Add lentils to boiling water, bring to a boil, simmer on low heat for about 8-10 minutes. Drain in a colander, rinse with cold water and let cool.

2. 2.

   Clean spring onions, wash, trim the dark green parts slightly. Wash sugar snap peas, clean and cut diagonally in half. Add spring onions and sugar snap peas to boiling salted water, cook for 2 minutes. Drain and rinse with cold water. Let drain.

3. 3.

   Wash radishes and slice into rounds.

4. 4.

   Whisk vinegar, salt, pepper and olive oil together for the dressing, taste. Mix lentils, radishes and sugar snap peas in the dressing and marinate for 20 minutes.

5. 5.

   Halve avocado, scoop flesh out of the skin with a spoon, slice and immediately drizzle with lemon juice.

6. 6.

   Pour hot water over sprouts, drain on a colander.

7. 7.

   Season marinated vegetables with salt and pepper. Arrange with spring onions, avocado slices and sprouts.