Filter
Reset
Sort ByRelevance
Cara Murray
Lentil salad with cheese cubes
Salad with lentils, sugarsnaps, hazelnuts and white cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
20 minMain dishsugar snaps, bunch onion, pak choi, traditional olive oil, Thai chicken fillet cubes with lemongrass, soft noodles,chicken curry with sugar snaps
-
20 minMain dishravioli with ricotta, oil for baking, bacon cubes, chicken breast, mushrooms, Red onion, garlic, fresh spinach, pepper, chili powder, cottage cheese,spinach paste of glennis grace
-
25 minMain dishSpinach, lentils, eggs (M), oatmeal, green pesto, olive oil, tomatoes, dressing aglio,Italian lentil burgers
-
160 minMain dishSesame seed, thyme, extra virgin olive oil with garlic and chili pepper, chicken medallions, oil, sesame oil, Spinach, lemon juice, lemons,spicy chicken skewers with sesame spinach
Nutrition
625Calories
Sodium10% DV235mg
Fat68% DV44g
Protein42% DV21g
Carbs11% DV32g
Fiber36% DV9g
Loved it