Summary

Ingredients

• 1 port. Lamb`s lettuce
• 3 scoops beetroot, precooked
• 50 g sheep cheese, liht
• 1 teaspoon oil
• 40 g lentils
• 1 tablespoon balsamic vinegar
• 1 a few stems mustard, coarser
• salt

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Instructions

1. Cook the lentils. Wash the lamb`s lettuce and remove the roots. Cut the beetroot into small cubes. Crumble the sheep`s cheese. Drain the cooked lentils and season with oil, balsamic vinegar and mustard. Salt. Arrange the lamb`s lettuce on a plate, place the lentils in the middle and put the beetroot cubes around the outside. Sprinkle with the crumbled sheep cheese.
2. According to the old ww calculation that makes 5 P.