Beluga lentil salad with roasted vegetables and feta cheese
Weight of one portion
435 g
Weight of one portion (g) +-10 %Allergens
7, 12
Materials
| Red onion | 25 g |
| Lemon juice | 10 ml |
| Courgette | 50 g |
| Black Beluga lentils | 150 g |
| Honey | 20 g |
| Olive oil | 20 ml |
| Black pepper ground | 0,1 g |
| Arugula | 10 g |
| Salt | 0,1 g |
| Feta cheese | 35 g |
| Red pepper | 50 g |
| Cherry tomatoes | 50 g |
| Thyme fresh | 0,1 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 3251 kJ | 28,65 g | 87,87 g | 41,90 g |
Description
To prepare the lentils: rinse the lentils with cold water and boil them in salted water for about 15 minutes until they are soft but firm. Then drain and let cool and mix with a dressing of lemon juice, honey, 1 tablespoon olive oil, salt and pepper. To roast vegetables: Cut the zucchini and peppers into smaller pieces, toss with 1 tablespoon of olive oil, salt, pepper and thyme. Bake at 200°C for about 15 minutes until the vegetables are tender and golden in colour. Allow to cool. Finishing the salad: Halve the cherry tomatoes, put them in a plate on one side, next to the arugula, then the roasted vegetables, next to the feta cheese and on top cut into half rings red onion.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof