Summary

Ingredients

• 200 g leumes, mixed, soaked and cooked
• 3 carrot (s), grated
• 2 spring onions, finely chopped
• 3 medium tomato (s), (vine tomatoes), diced into small pieces
• 3 stalks celery, cut into fine strips
• 3 tomato (s), dried, very finely chopped
• 3 tablespoon lemon juice
• 4 tablespoon oil, (sunflower oil)
• 1 bunch parsley, finely chopped
• 1 bunch coriander, finely chopped
• 1 pinch sumac
• 1 pinch chilli powder, (powder) or chilli flakes
• 1 pinch pepper
• 1 pinch celery salt
• 1 pinch cumin

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Instructions

1. For the salad dressing, mix the lemon and oil, add the spices, salt and pepper, the sun-dried tomatoes, the chopped herbs and the spring onions, stir well. Add the cooled legumes and the chopped vegetables to the sauce and let everything steep.
2. Tips for serving:
3. It looks very nice when you drape the salad on a bed of lettuce or lamb`s lettuce with fine orange wedges and wafer-thin beetroot slices.
4. Remarks:
5. All legumes are suitable for the salad, e.g., red, black, white beans, chickpeas, various lentils.
6. Leftovers can be stored very well in the refrigerator for a few days.