Arabic Salad with Chickpeas and Lentils

Summary

Ingredients

• 1 romaine lettuce
• 1 cucumber (s)
• 6 tomato (s)
• 1 can chickpeas, approx. 265 g
• 1 can lentils, cooked, approx. 265 g
• 1 bunch spring onion (s)
• 1 bunch parsley, smooth
• 4 pita bread (s) for baking
• olive oil
• Herbs, mediterranean
• 4 small turkey schnitzel
• 2 cloves garlic
• 2 cups natural yogurt with 3.5% fat
• 4 tablespoon, heaped tahini
• 4 tablespoon olive oil
• 4 tablespoon lemon juice
• salt

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Instructions

1. Wash the heart of the lettuce and choose leaves or half leaves that are as beautiful as possible. Place a star-shaped wreath around 4 plates with the leaves. Cut the cucumber and tomatoes into cubes. Drain the cherry peas and lentils and mix with the diced vegetables. Use the mixture to form a nest for the meat on the plates so that the lettuce leaves still peek out at the edge. Cut the spring onions into rolls and chop the parsley. Sprinkle both over the salad.
2. For the sauce, finely chop the garlic and mash it with salt and a fork to a paste. Mix all ingredients with a fork or small whisk until smooth. The sauce should taste really salty.
3. Do not bake the pita breads, but cut them into pieces and toast them in olive oil in a pan. Add Mediterranean herbs and turn in them. Place the toasted bread pieces on the lettuce leaves around the nest of vegetables and legumes.
4. Cut the schnitzel into strips and fry in the pan. Season with salt, pepper and Mediterranean herbs during the searing process. Use half olive oil half sunflower oil for frying.
5. Drizzle the sauce over the vegetable mixture with a spoon and finally place the strips of meat in the nest.