Red lentil salad with chicken-sesame spits

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Soak lentils in 300 ml of cold water for about 6 hours, preferably overnight. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Halve, clean, wash and cut the peppers into small cubes

2. 2

   Drain the lentils and rinse briefly under cold water. Place the lentils in boiling water and cook for 2-3 minutes until al dente. Drain, drain and place in a bowl. Season vinegar with salt, pepper and a little sugar. Fold in olive oil. Add the tomatoes, peppers, tomato paste and half of the vinaigrette. Season again with salt, pepper and possibly some sugar. Let the salad cool down

3. 3

   Roast sesame seeds in a pan without fat until golden brown. Take it out and put it in a deep plate. Wash the chicken filet, dab dry and cut roughly into cubes. Divide chicken cubes on 4 wooden skewers, season with salt and pepper. Heat oil in a large pan. Fry the skewers for 4-5 minutes while turning them over. Turn chicken skewers immediately in sesame seeds and keep warm

4. 4

   Wash the salad and drain well. Mix salad and remaining vinaigrette. Arrange lentil salad in a glass. Add green salad and chicken skewers

5. 5

   waiting time approx. 6 hours

Nutrition Facts

KCAL
410 kcal

CARBS
34 g

FATS
17 g

PROTEINS
29 g