Christian's lentil salad
"To make my own take on Zwilling's Lentil salad with roasted vegetables and feta cheese, I decided to go with a bit more of a Mediterranean spin. I added white beans, rosemary, buffalo mozzarella cheese, Prosciutto di Parma, and balsamic vinegar."
Difficulty
Easy 👌Ingredients
Utensils
pot, cutting board, knife, oven, baking sheet, bowl, colander
Step 1/4
- 50 g beluga lentils
- salt
- pot
Add beluga lentils to a saucepan with twice the amount of water and salt. Reduce the heat to medium-low, cover, and let simmer for approx. 25 min., or until the lentils are cooked.
Step 2/4
- ½ red bell pepper
- ½ yellow bell pepper
- ½ zucchini
- ½ clove garlic
- 1 sprigs rosemary
- cutting board
- knife
Slice bell peppers into thin strips. Cut zucchini into thick slices. Peel and roughly chop garlic. Pluck rosemary, then roughly chop the leaves.
Step 3/4
- 1½ tbsp olive oil
- pepper
- 3 tbsp balsamic vinegar
- oven
- baking sheet
- bowl
Preheat the oven to 250°C/480°F. Add bell peppers, zucchini, garlic, and rosemary to a baking sheet. Toss with olive oil, salt, and pepper. Let roast in the oven for approx. 12 min., then transfer to a bowl and toss with balsamic vinegar.
Step 4/4
- 200 g canned white beans
- 62½ g buffalo mozzarella cheese
- 50 g arugula
- 50 g Prosciutto di Parma
- colander
Drain beans and tear mozzarella into pieces. Serve lentils in a bowl with beans, arugula, roasted vegetables, mozzarella, and Prosciutto di Parma. Enjoy!
