Lentil salad with Grilling cheese and green beans
A delicious all-in-one salad with satisfying, full-bodied cheese. Salads make a perfect, easy evening meal and can of course be meat-free. Create your own salad using the vegetables in your fridge.
Method
Cut the grilling cheese into slices approx. 0.8 cm thick and fry in oil in a hot pan until the cheese has a crust on both sides.
Cook the lentils according to the instructions on the packet.
Place the beans in a bowl, pour boiling water over them and leave for 3-5 minutes. Rinse the rocket and remove a little for garnishing. Blend the rocket, olive oil, cashew nuts and salt. Add a little extra oil if you would like a milder tasting pesto.
Dice the tomatoes. Build up your salad in a large dish: beluga lentils at the bottom, then the green beans, grilling & bbq and tomatoes and finally, top with rocket pesto. Drizzle with a little additional oil and add a pinch of salt before serving.
Tip: Serve the salad with a good bread.
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