Linsensalat mit Birne

Ingredients

• 240 g beluga lentils
• 5 spring onions
• 4 tbsp white balsamic vinegar
• 2 tbsp Rapeseed oil
• 50 ml Vegetable broth
• 2 tsp mustard
• 1 tbsp pear syrup (or honey)
• Salt
• Pepper
• 800 g small cauliflower (1 small head)
• 15 g sunflower seeds (1 tbsp)
• 250 g small red pears (2 small red pears)
• 2 tbsp lemon juice

Instructions

1. 1.

   Cook lentils with 2.5 times the amount of boiling water over low heat for 30 minutes. Then drain, let them sit to cool.

2. 2.

   Meanwhile trim and wash spring onions, slice into thin rings; set aside some. Whisk vinegar with 1 tbsp oil, broth, mustard, and pear syrup or honey into a dressing and season with salt and pepper.

3. 3.

   Clean cauliflower, wash and cut into small florets. Heat remaining oil in a pan. Sauté sunflower seeds and cauliflower over medium heat for about 4 minutes. Add 50 ml water, cover and steam for 5 minutes.

4. 4.

   Meanwhile wash pears, quarter them, core, slice thinly and drizzle with lemon juice.

5. 5.

   Combine cauliflower, sunflower seeds, lentils and onion rings with the dressing. Add pear slices to the salad and sprinkle with reserved spring onion rings.