Strawberry-Lentil Salad with Rhubarb and Edamame

Ingredients

• 200 g lentils (e.g. Beluga lentils)
• 200 g edamame
• 2 stalks young rhubarb
• 250 g strawberries
• 150 g sugar snap peas
• 1 tbsp Maple Syrup
• 1 tbsp Sesame oil
• 2 tbsp lemon juice
• Salt
• 5 g basil (0.25 bunch)
• 100 g mini mozzarella balls

Instructions

1. 1.

   Cook lentils in boiling water according to package instructions until cooked. Drain, set aside and let cool.

2. 2.

   Cook edamame in boiling salted water for 5 minutes. Drain, let cool and remove beans from pods.

3. 3.

   Wash, clean and slice rhubarb and strawberries. Wash, clean and diagonally halve sugar snap peas.

4. 4.

   Vigorously mix maple syrup, sesame oil, lemon juice, salt and pepper together. Wash basil, pat dry and roughly chop.

5. 5.

   Mix all ingredients with the dressing and fill into 4 glasses. Distribute mozzarella over the glasses.