Lentil salad

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You need: (for 4 people)

• 200g green lentils
• 60g of pink radishes
• 150g of tomatoes
• 1 small sweet onion
• Balsamic walnut and curry
• A few pomegranate seeds
• 2 fresh basil leaves
• Olive oil
• Salt & Pepper

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1. Put the lentils and 1.25l of salted water in a saucepan and bring to the boil.
2. Lower the heat and continue cooking for 20 minutes, until the lentils are tender. Drain and set aside.
3. Cut the tomatoes and radishes into small wedges; the onion into thin strips.
4. Chop the basil leaves.
5. Mix the lentils with the pomegranate seeds. Season with salt and pepper.
6. Drizzle with olive oil and a dash of walnut and curry balsamic.

Tip: This recipe can also be created with garrigue vinegar or basil balsamic.

Don’t have the walnut and curry balsamic? Find it in our shop