Lentil salad with green vegetables

Name: lentil salad with green vegetables
Total time: 30 min
Yield: 4
Ingredients: 400 gram lentils; 1 liter vegetable stock; 400 gram deep frozen garden beans; 375 gram Broccoli; 400 sugarsnap; 200 gram raw ham; 1 Red pepper; 1 tablespoon sesame oil for the dressing; 2 tablespoon peanut oil for the dressing; 1 lemon for the dressing; 1 clove garlic for the dressing; 3 tablespoon soy sauce for the dressing; 3 tablespoon ketjapmarinademanis for the dressing; 1 tablespoon honey for the dressing; 1 fresh ginger for the dressing

Ingredients

400 gram lentils
1 liter vegetable stock
400 gram deep frozen garden beans
375 gram Broccoli
400 sugarsnap
200 gram raw ham
1 Red pepper
1 tablespoon sesame oil for the dressing

2 tablespoon peanut oil for the dressing
1 lemon for the dressing
1 clove garlic for the dressing
3 tablespoon soy sauce for the dressing
3 tablespoon ketjapmarinademanis for the dressing
1 tablespoon honey for the dressing
1 fresh ginger for the dressing

Directions

Cook the lentils in the stock in approx. 15 minutes (or according to the instructions on the package) al dente.
Drain and collect the broth.
Rinse cold water over the lentils and let it drain.
Cook the broad beans in the collected broth.
Drain and collect the broth.
Rinse cold water over the broad beans and remove the outer skins (double caps).
Divide half of the broccoli into small florets and clean the sugarsnaps.
Boil the broccoli and sugarsnaps in the collected broth for 2-3 minutes, drain and rinse cold water.
Mix the ingredients for the dressing.
Spoon the dressing with the ham and red pepper through the lentils with the vegetables.