Ingredients
- 0.5 pcs. Cauliflower
- 0.5 bunch Asparagus green asparagus
- 160 gram Lentils red lentils
- 1 pcs. Shallots
- 11.4 gram Broad leaf parsley finely chopped
- 3.6 gram Basil Leaves finely chopped
- Oil for frying
Instructions
- Rinse the red lentils in cold water and cook them in fresh water for 12 minutes. Drain any excess water and cool the lentils.
- Chop the cauliflower into small pieces and fry them in a pan with oil until they take on a light color. The cauliflower should still be crispy.
- Break the ends off the fresh asparagus and cut them into small pieces of about 1 centimeter.
- Finely chop the shallots.
- Mix the roasted cauliflower, lentils, asparagus, shallots, and chopped herbs together.
- Optionally, serve the salad tossed with a dressing – see the note further down the page.
Notes
Optionally, toss the salad with a dressing made of olive oil, apple cider vinegar, and whole grain mustard. Season with sugar, salt, and pepper. Toss the dressing into the salad just before serving.