Lentil salad with cheese cubes
Salad with lentils, sugarsnaps, hazelnuts and white cheese
Drain the lentils and coarsely chop the hazelnuts. Cut the mushrooms into quarters.
Boil the sugar snaps for 3 minutes, drain and rinse cold under running water.
Put the sugarsnaps together with the lentils and lamb's lettuce on a flat dish.
Heat the grill pan and roast the nuts in 3 min. Golden brown. Let cool on a plate. Leave the pan on the fire.
Brush the mushrooms with the oil and grill for 6 minutes in the pan. Times regularly.
In the meantime, finely chop the leaves of the parsley.
Spoon the mushrooms, hazelnuts, parsley and oil through the lentils. Sprinkle with (freshly ground) pepper and spread the cheese cubes over it.
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