Summary

Ingredients

• 200 g belua lentils
• 1 red pepper (s)
• 2 spring onion (s)
• 1 mango (s), fresh, ripe

For the dressing:

• 2 cloves garlic)
• 1 piece (s) fresh ginger, size to taste
• 1 chilli pepper (s), size according to heat and taste
• 1 orange (s), the juice it
• 2 tablespoon fruit vinegar
• 1 teaspoon maple syrup or honey
• salt and pepper
• 4 tablespoon oil, neutral

For the set:

• 2 tablespoon cashew nuts, unsalted

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Instructions

1. Cook the lentils according to the instructions on the package, drain them and leave to cool. Remove the stem and seeds from the pepper and dice the rest. Clean and wash the spring onions and cut into rings.
2. For the dressing, press the garlic cloves and ginger through the garlic press. Remove the white partitions and seeds from the chilli pepper, dice very finely. Mix with orange juice, fruit vinegar, maple syrup, salt and pepper, fold in the oil. Pour the dressing over the lentil and vegetable mixture and fold in. Let it steep for at least an hour.
3. Peel the mango, cut from the stone, dice the pulp. Add to the salad, season to taste. Roast the cashew nuts in a dry pan, chop roughly if necessary, sprinkle over the salad before serving.
4. The salad is also suitable as an accompaniment to salmon or chicken fillet.
5. Tip: Cook the lentils in low-salt vegetable broth to make them tastier.