Serves two :

Preparation time: 10 minutes

Ingredients :

– 140 g green lentils (dry weight)
– 2 yellow nectarines
– 1 avocado
– 2 handfuls of rocket
– 1 handful of cherry tomatoes
– Radishes
– Approximately 80 g feta (or buffalo mozzarella)
– 2 tbsp flaxseed
– Salt and pepper
– Fresh basil

For the vinaigrette :

– 1 tsp mustard
– 1 tsp honey
– 5 tbsp hazelnut oil

Preparation :

Place the lentils in a large saucepan and cover with three times the volume of cold, unsalted water.
Bring to the boil and cover. Cook for 20 to 25 minutes. Stir regularly to ensure that the lentils are evenly cooked.
Once cooked, drain and allow to cool completely.
Meanwhile, prepare the fruit and vegetables. Halve the nectarines and then roast cut-side down in an oven at 200°C, in a frying pan over a high heat or on a barbecue for 5 to 7 minutes.
Cut up the avocado, cherry tomatoes, radishes and feta. Mix together and then add the cooled lentils and rocket.
Season with salt and pepper, and then make the vinaigrette: mix the mustard and honey, and then add the oil while stirring.
Add the vinaigrette to the salad, some chopped basil and finish with the ground flaxseed.

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Vegetarian salad with lentils, roasted nectarines and flaxseed

Serves two :

Ingredients :

For the vinaigrette :

Preparation :