Summary

Ingredients

• 90 g belua lentils
• 1 dash balsamic vinegar
• 1 mango (s)
• 1 bunch spring onion (s)
• some cocktail tomatoes
• olive oil
• Salt and pepper
• 100 g sheep cheese

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Instructions

1. Cook the lentils as indicated on the package, stirring every now and then. Add a dash of balsamic vinegar to the cooking water towards the end.
2. In the meantime, dice a mango, cut the spring onions into rings, halve the cocktail tomatoes and crumble the sheep`s cheese.
3. When the lentils have finished cooking, pour off the excess water and let cool a little if necessary. Mix the lentils with the mango, spring onions, tomatoes, a little olive oil and salt and pepper. Then sprinkle with the sheep`s cheese.
4. The salad tastes delicious warm, but is also suitable as a preparation for the next day. Then he pulls off again well.
5. I made it as a main course, but it would also be perfect for a salad buffet or as a side dish. Certainly it can still vary well with spices.