Summary

Ingredients

For the salad:

• 150 g belua lentils
• 100 g lentils, red
• 500 ml vegetable stock
• 100 g quinoa, white
• 100 g quinoa, red
• 3 tablespoon, heaped cranberries, dried
• 150 g leaf spinach or other spicy leaf salads
• 1 avocado (s)
• 0.5 ½ lime (s), squeezed
• 6 vine tomato (s)
• 1 cucumber (s)
• 4 shallot (s)
• 4 cm ginger
• 2 carrot (s)
• 1 red pepper (s)
• 1 zucchini
• 6 tomato (s), dried
• 2 tablespoon, heaped parsley, smooth, chopped
• 2 tablespoon, heaped coriander leaves, chopped
• 2 spring onion (s)
• 3 tablespoon oil for frying
• 2 handfuls purslane

For the dressing:

• 4 tablespoon olive oil
• 0.5 ½ lime (s), squeezed
• 2 tablespoon white wine vinegar
• 1 tablespoon water
• 1 teaspoon spice mix (Baharat)
• Salt and pepper, freshly ground

Moreover:

• 6 tablespoon tahini (sesame paste)

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Instructions

1. Measure the lenses separately. The entire amount of vegetable stock can be brought to the boil straight away. Then add the beluga lentils and simmer on medium heat, after 15 minutes also add the red lentils and simmer for another 10 minutes. Then pour off.
2. Rinse the quinoa with water and cook in salted water for 10 minutes.
3. Soak the cranberries in a little water.
4. In the meantime, cut the spinach or other lettuce into strips. Peel and dice the avocado and immediately drizzle with the juice of half a lime. Finely dice tomatoes and cucumber.
5. Finely chop the shallots and ginger and slowly fry them with the oil in a pan or wok until translucent. Drain the cooked quinoa and add to the shallots and ginger and fry for approx. 5 - 8 minutes.
6. Cut the carrots, peppers, zucchini and sun-dried tomatoes into small cubes and add to the pan or wok and roast them briefly. The vegetables should stay crisp, however.
7. Mix the olive oil, lime juice, vinegar, water, baharat, salt and pepper well for the dressing.
8. Finely chop the parsley, coriander and spring onion.
9. Mix the vegetables with the quinoa, lentils, cucumber and tomatoes, drained cranberries, herbs and dressing. Finally fold in the purslane and avocado and serve the tahini with the salad, which is drizzled over it.
10. Serve the salad lukewarm, but it also tastes very good cold.
11. Tip: Alternatively, you can serve sheep`s cheese instead of tahini with the salad.