"Take a Break" lentil salad

Name: "Take a Break" lentil salad
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 100 g red lentils; 1 collar Spring onions; 100 g Chorizo (Spanish pepper sausage); 3 TABLESPOONS Oil; 1 TABLESPOON liquid honey; 1 TABLESPOON medium hot mustard; 2 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Feta; 50 g Baby salad mix

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Better than any protein shake! The lentil salad to go has plenty of protein in its baggage and tastes wonderfully spicy - so the break becomes a moment of pleasure!

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

100 g red lentils
1 collar Spring onions
100 g Chorizo (Spanish pepper sausage)
3 TABLESPOONS Oil
1 TABLESPOON liquid honey
1 TABLESPOON medium hot mustard
2 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Feta
50 g Baby salad mix

Directions

1
Cook the lentils in boiling water for about 10 minutes until firm to the bite. Drain. Clean and wash spring onions and cut into fine rings. Halve chorizo lengthwise and cut into slices. Heat 1 tablespoon of oil in a frying pan and fry the chorizo for about 4 minutes. Mix in spring onions and lentils.
2
Mix honey, mustard, vinegar, salt and pepper. Fold in 2 tablespoons of oil. Mix vinaigrette and lentil pan and pour into two glasses. Crumble the feta on top. Sort the salad, wash, shake dry and spread on top. Shortly before serving, turn the tightly closed glasses upside down for about 2 minutes.