Summary

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

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Instructions

1. Cook the lentils according to the package instructions and let them cool. Throw away the cooking water.
2. 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.
3. 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!
4. 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.
5. The pomegranate can also be replaced very tasty with mango, papaya or any other fruit.