Total: 60 min
Preparation: 30 min
- Peel the onion and cut into fine cubes. Cook the plate lentils and onion cubes with 500 ml of water over medium heat for about 30 minutes and cook.
- Wash the lentil and shake it dry. Wash apples, core seeds and cut into slices. Slice beetroot. Cook the mangetout in boiling salted water for about 5 minutes. Then quench under cold water.
- Mix red wine vinegar, mustard, olive oil, and honey to a dressing. Put everything together in a bowl and mix gently. Season with fleur de sel and pepper, arrange and sprinkle with flaxseed.
|vitamin C||55.8mg 56%|
|vitamin E||5,3mg 44%|