Christian's lentil salad

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!

Enjoy your meal!