Summary

Ingredients

• 200 g oat cheese (oat feta cheese)
• 4 medium potato (s), waxy
• 2 bell pepper (s)
• 2 zucchini
• 100 g lentils
• 150 g tomato (s)
• 50 g sprouts
• 3 tablespoon walnut oil
• 1 tablespoon balsamic vinegar, lighter
• 1 tablespoon lemon juice
• lots pepper
• little salt
• 1 teaspoon oregano
• 1 tablespoon mint, dried, fresh

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Instructions

1. Cook the potatoes in salted water with the skin on (10-15 minutes depending on size). Prepare the lentils according to the instructions on the package.
2. Cut a zucchini, feta cheese and peppers into cubes. Grate the second zucchini into wide strips. Quarter the tomatoes and mix everything with the sprouts in a bowl. If necessary, add more vegetables, according to taste. Finally add the cooled and diced potatoes and lentils.
3. Mix the vinegar, oil and spices as desired and pour over the salad.
4. Tip: The salad can certainly be varied further and a delicious baguette should also go perfectly with it.
5. Note: I like to let my salads steep before I serve them. The salad easily stays fresh in the fridge for a few days and makes me feel full when I`m on the go. I always make salads that I can take to the office, so one of these came out of it.