for 4 person

To cook the lentils

160 g	yellow lentils
	water, boiling
500 g	celery, cut diagonally into slices approx. 5 mm thick

Dressing

2 tbsp	raspberry vinegar
4 tbsp	olive oil
1 bunch	peppermint, cut into thin strips
1 tsp	salt
a little	pepper

Vegetables

250 g	spring carrots, cut lengthwise into thin slices
300 g	apricots, cut into segments
1	spring onion incl. green part, cut into thin rings

To serve

2 bag	mini mozzarella ball (approx. 120 g each), drained
3 tbsp	pine nuts, toasted

How it's done

To cook the lentils

Cook the lentils for approx. 6 mins. Add the celery, cook for a further 2 mins. Drain the lentils, rinse with cold water.

Dressing

In a bowl, combine the vinegar with all the other ingredients up to and including the pepper, add the lentils.

Vegetables

Plate up the carrots, apricots and spring onions in bowls along with the lentils.

To serve

Top with the mozzarella and pine nuts.

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