Summary
| Prep Time | 15 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 150 g chickpeas, cooked
- 150 g belua lentils, cooked
- 0.5 ½ cucumber (s), organic
- 2 tomato (s)
- 12 olives, green
- 1 onion (s), red
- 1 clove garlic
- 0.33 chilli pepper (s)
- 100 g sheep cheese
- 2 tablespoon lemon juice
- 40 ml vegetable stock
- salt and pepper
- 1 pinch (s) sugar
- 3 tablespoon extra virgin olive oil
- 0.5 ½ bunch parsley, smooth
Print Recipe
Pin Recipe Instructions
- Halve the cucumber lengthways and scrape out the seeds with a spoon. Cut the cucumber pieces into bite-sized pieces. Remove the stalks and seeds from the tomatoes, dice the pulp. Peel and halve the onion and cut into thin slices. Peel the garlic and mash it with a little salt. Dice the sheep`s cheese, cut the olives into rings and finely dice the chilli pepper without seeds.
- Mix lemon juice, broth, spices and oil to a marinade and mix with all ingredients except the parsley. Let it steep for about half an hour. Before serving, fold in the chopped parsley and season the salad to taste.
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