Summary

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

1. 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.
2. 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.