Lentil Lamb`s Lettuce with Pomegranate and Sheep`s Cheese Wrapped in Bacon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 100 g lentils, red
- 100 g lentils (plate lentils)
- 200 g lamb`s lettuce
- 2 tomato (s)
- 0.5 ½ cucumber (s)
- 1 pomegranate
- 1 apple
- 1 pack sheep`s cheese or feta cheese
- 2 packs bacon
- Sage, fresher
Print Recipe
Pin Recipe Instructions
- Cook the lentils according to the package instructions and let them cool. Throw away the cooking water.
- Clean and spin the lamb`s lettuce, cut the tomatoes into eighths, and cut the cucumber into thin slices. Release the pomegranate seeds, cut the apple into thin wedges.
- Cut the sheep`s cheese (or feta cheese) into pieces that can be wrapped up nicely, wrap in bacon or sage leaves and sauté with a few sage leaves. Be careful not to be too hot!
- Spread everything nicely on two large plates (I always take my pasta plates, they are nice and deep) and dress with balsamic honey mustard dressing.
- The pomegranate can also be replaced very tasty with mango, papaya or any other fruit.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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