Summary

Ingredients

• 200 g lentils, dried, e.., plate lenses
• Vegetable stock, instant, approx. 1 liter
• 100 g couscous
• 1 bunch radishes
• 250 g cocktail tomatoes
• 1 bunch spring onion (s)
• 1 can tuna in brine, drained weight approx. 40 g
• 200 g sour cream, 10%
• 1 lemon (s), organic
• 4 tablespoon rapeseed oil
• 2 tablespoon mustard, medium hot
• 1 teaspoon honey, liquid, e.g., Acacia Honey
• 1 bunch chives
• 0.5 ½ bunch dill
• salt and pepper
• garlic
• Paprika powder

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Instructions

1. Cover and cook the lentils in approx. 750 ml of stock over medium heat for approx. 30 minutes, trying again and again. Drain the cooked lentils, rinse in cold water and allow to cool.
2. Prepare the couscous with lukewarm broth according to the instructions on the packet. Normally, the couscous is simply mixed with twice the amount of broth and left to stand for 5 minutes. At the end of the steeping time, stir again and loosen up.
3. Wash the radishes, remove the stems and roots and cut into eighths. Wash and quarter the tomatoes. Wash the spring onions, peel off the outermost layer if necessary and cut off the roots. Cut the onions, including the greens, into fine rings as far as it is nice. Drain the tuna and mix with the vegetables, lentils and couscous in a bowl.
4. For the dressing, wash the lemon hot and rub off about 1 teaspoon of the zest. Halve the lemon and squeeze out the juice. Mix the sour cream with 4 tablespoons of lemon juice (or more if you like it more sour), lemon zest, honey, mustard and oil. Wash the chives and cut into fine rolls. Wash and finely chop the dill. Mix the herbs with the dressing and season everything with salt, pepper, garlic and a little paprika powder.
5. Pour the dressing over the salad and stir everything well.
6. The salad does not require any additional steeping time and can be eaten immediately. Great in summer as a light, balanced meal or as a snack in the office.