Summary

Ingredients

• 100 g lamb`s lettuce
• 1 box cress
• 2 scoops beetroot, cooked
• 100 g mountain lentils
• 1 avocado (s)
• 60 g walnuts
• 200 ml vegetable stock
• 1 teaspoon cumin
• 3 tablespoon olive oil
• 1 tablespoon balsamic vinegar, lighter
• 1 teaspoon mustard
• 1 teaspoon maple syrup
• some salt and pepper

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Instructions

1. Drain the beetroot, cut in half and cut the halves into slices. Mix 1 tablespoon of olive oil with salt, pepper and cumin and marinate the beetroot in it for an hour.
2. Cook the lentils in vegetable stock according to the package instructions, drain and let cool.
3. Roughly chop the walnuts, toast them in a pan without oil and then immediately remove them from the pan.
4. Halve and core the avocado, peel off the peel and cut the halves into slices. Sort out the lamb`s lettuce, wash and spin dry.
5. For the dressing, mix 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of mustard and 1 teaspoon of maple syrup with a whisk and season with salt and pepper.
6. Arrange the lamb`s lettuce and cress on plates, place the lentils, beetroot and avocado on top, sprinkle with the walnuts and pour the dressing over the salad.