Summary

Ingredients

• 2 heads broccoli
• 200 g feta cheese
• 2 cup beluga lentils
• 2 teaspoons stock, grained
• 1 glass tomato (s), dried in oil
• 3 spring onion (s)
• 1 onion (s)
• 500 g tomato (s)

For the dressing:

• 3 tablespoon olive oil
• 4 tablespoon white wine vinegar
• 3 teaspoons mustard, medium hot
• 3 teaspoons honey
• 1 tablespoon soy sauce
• salt and pepper
• Curry powder
• Paprika powder
• Chili powder
• Lovage

Print Recipe Pin Recipe

Instructions

1. Boil the lentils in double the amount of water with the broth for 25-30 minutes. Wash the broccoli and chop the florets. Peel the stalk and cut into small pieces, cook in salted water for 5 - 10 minutes until al dente and rinse under cold water. Chop the tomatoes, sun-dried tomatoes, sheep`s cheese, spring onions and the onion.
2. Drain the lentils and broccoli and put everything together in a large bowl. Mix the dressing and pour over the salad. Mix everything and enjoy after a short brewing time.
3. This goes well with baguette with hummus, for example.