for 4 person

Potatoes

400 g	baby potato, halved lengthwise
100 g	black lentil (beluga)
	salted water

Vegetables

30 g	almond, coarsely chopped
	oil for frying
500 g	green asparagus, cut diagonally into approx. 1 cm slices
250 g	sugar snap pea, cut diagonally into thirds
250 g	frozen prawns, peeled and cooked (organic), defrosted
1 tsp	salt

Dressing

4 tbsp	lemon juice
4 tbsp	olive oil
½ dl	vegetable bouillon
¼ tsp	salt
a little	pepper
1 bunch	wild garlic, finely chopped

How it's done

Potatoes

Cook the potatoes and lentils in salted water for approx. 20 mins., drain.

Vegetables

Without adding any oil, toast the almonds in a frying pan until golden brown, remove and set aside. Heat the oil in the same pan, fry the potatoes and lentils for approx. 5 mins., transfer to a bowl. Add a dash of oil, fry the asparagus and sugar snap peas for approx. 5 mins., add the prawns, fry for approx. 2 mins., season with salt, add to the potatoes, mix.

Dressing

Whisk together the lemon juice, oil and stock, season. Add the wild garlic, vegetables and prawns, mix. Scatter the reserved almonds over the top.

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