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Cara Murray
Lentil salad with cheese cubes
Salad with lentils, sugarsnaps, hazelnuts and white cheese
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Ingredients
Directions
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Drain the lentils and coarsely chop the hazelnuts. Cut the mushrooms into quarters.
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Boil the sugar snaps for 3 minutes, drain and rinse cold under running water.
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Put the sugarsnaps together with the lentils and lamb's lettuce on a flat dish.
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Heat the grill pan and roast the nuts in 3 min. Golden brown. Let cool on a plate. Leave the pan on the fire.
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Brush the mushrooms with the oil and grill for 6 minutes in the pan. Times regularly.
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In the meantime, finely chop the leaves of the parsley.
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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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Nutrition
625Calories
Sodium10% DV235mg
Fat68% DV44g
Protein42% DV21g
Carbs11% DV32g
Fiber36% DV9g
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