Fruity lentil salad with thyme vinaigrette

Name: Fruity lentil salad with thyme vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g red lentils; 7-10 Tbsp Salt; 30 g Spring onions; 1 (150 g) Pear; 2 stem(s) Thyme + something to garnish; 1-2 TABLESPOONS white balsamic vinegar; 7-10 Tbsp freshly ground pepper; 1 TEASPOON Oil (e.g. rape seed oil); 40 g Mini-Romana salad (Mini-Romana salad)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g red lentils
7-10 Tbsp Salt
30 g Spring onions
1 (150 g) Pear
2 stem(s) Thyme + something to garnish
1-2 TABLESPOONS white balsamic vinegar
7-10 Tbsp freshly ground pepper
1 TEASPOON Oil (e.g. rape seed oil)
40 g Mini-Romana salad (Mini-Romana salad)

Directions

1
Place the lentils in boiling salted water, bring to the boil and allow to swell over medium heat for 5-8 minutes. Pour lentils onto a sieve, rinse with cold water and drain. Clean and wash spring onions and cut them diagonally into thin rings. Wash the pear, grate dry, cut into quarters, remove the core, cut quarters into thin slices. Mix prepared salad ingredients in a bowl. Rinse thyme, dab dry, pluck off the leaves.
2
Mix vinegar, salt, pepper, oil and thyme leaves to a salad dressing and add to the salad. Marinate lentil salad for about 30 minutes. Clean, rinse and dry the lettuce, cut some leaves into strips. Mix lentil salad and salad strips and arrange on the remaining salad leaves. Garnish with thyme
3
30 minutes waiting time