Beets salad with lentils, asparagus and bacon

Name: beets salad with lentils, asparagus and bacon
Total time: 40 min
Yield: 15
Ingredients: 700 gram green lentils; 1 kilogram green asparagus; 1 kilogram pod; 1 bunch flat leaf parsley; 200 milliliters peanut oil; 200 milliliters sunflower oil; 50 milliliters lemon juice; 400 gram mixed leaf lettuce; 400 gram bacon; 1 kilogram cooked beet; 400 gram soft goat cheese; extra virgin olive oil

Ingredients

Directions

Rinse the lentils and cook them according to the instructions on the package. Drain, rinse cold water and drain well.
Cut the lower part of the asparagus and boil for 3-4 minutes in water with salt. Drain and rinse cold water. Heat the oven grill. Mix half of the parsley with the oil, lemon juice, salt and pten in water with salt. Drain and rinse cold water.
Heat the oven grill. Mix half of the parsley with the oil, lemon juice, salt and pepper. Mix this dressing through the lettuce and lay on a dish.
Place the slices of bacon next to each other on a baking tray and grill under the oven grill for 2-3 minutes until crispy.
Divide the lentils, beetroot, asparagus (possibly halved) and goat cheese over the lettuce. Place the crispy bacon in between and drizzle with olive oil.